SPAGHETTI SQUASH SUPPER

Spaghetti Squash Supper image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 medium spaghetti squash (3 to 3-1/2 pounds)
1/2 cup water
1 pound bulk 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

Steps:

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. , 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., 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.

Nutrition Facts : Calories 269 calories, Fat 11g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.