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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is a deliciously different way to get your family to eat vegetables. It's a favorite summer meal at our house.Joyce Hunsberger, Quakertown, Pennsylvania Ingredients:
1 medium spaghetti squash (3 to 3-1/2 pounds) |
1/2 cup water |
1 pound johnsonville® mild ground italian sausage |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 small zucchini, chopped |
1 garlic clove, minced |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (14-1/2 ounces) italian stewed tomatoes |
1 teaspoon italian seasoning |
1/4 teaspoon seasoned salt |
shredded parmesan cheese |
Directions:
1. Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.
2. Meanwhile, cook sausage in a large skillet until no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and cook for 10 minutes or until heated through.
3. When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.
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