Sausage And Vegetable Spaghetti Recipe
Ingredients
| Spaghetti squash | 3 Pound | |
| Italian sausage | 1 Pound | |
| Onion | 1 Medium | |
| Zucchini | 1 Medium | |
| Snipped parsley | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Dried basil leaves | 1 Tablespoon | |
| Tomatoes | 4 Medium | |
| Grated parmesan cheese | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2431 Calories from Fat 1434
% Daily Value*
Total Fat 159 g244.8%
Saturated Fat 60.5 g302.3%
Trans Fat 0 g
Cholesterol 413 mg137.7%
Sodium 5090.4 mg212.1%
Total Carbohydrates 158 g52.8%
Dietary Fiber 17.8 g71.2%
Sugars 31.6 g
Protein 116 g231.5%
Vitamin A 184.8% Vitamin C 261.3%
Calcium 146.5% Iron 111%
*Based on a 2000 Calorie diet
Directions
Cook in 400° oven until tender, about 1 hour.
Remove sausage from casing.
Cook and stir sausage and onion in 10-inch skillet over medium heat until sausage is done, about 10 minutes.
Stir in zucchini, parsley, garlic and basil.
Cover and cook 3 minutes.
Stir in tomatoes and Parmesan cheese.
Cut squash into halves; remove seeds and fibrous strings.
Remove squash strands with 2 forks; toss with salt and pepper.
Serve sausage mixture over squash.
Serve with additional Parmesan cheese if desired.
Chef
