Monday, November 16, 2015

Spaghetti Squash With Chunky Sauce

1 spaghetti squash (4-5 lbs)
1 lb of Italian turkey sausage
2 zucchini, quartered, lengthwise and cut into thick slices
1 small onion, chopped
1 teaspoon garlic, chopped
1 28 oz can of diced tomatoes
1/4 cup fresh basil leaves, chopped
1/2 cup shredded
Parmesan cheese
  • Using a knife or a fork, prick the squash in a few places.
  • Place squash in the microwave and microwave it on high for about 10 minutes. Flip it over on the other side and microwave for an additional 10 minutes or until tender when pierced.
  • Remove turkey sausage from it’s casings.
  • In a skillet, over medium-high heat, add the sausage. cook until it is no longer pink. Crumble it so that it is not in big clumps.
  • Add the zucchini, onion and garlic; saute for 5 minutes.
  • Add tomatoes and simmer uncovered for 10 minutes.
  • Remove from heat and stir in the basil.
  • Cut the squash in half. discard the seeds. Loosen the strands with a fork. Scrape the strands into a large bowl.
* Top with the sauce and some shredded Parmesan cheese.

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