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Spaghetti Squash Supper Recipe
|Spaghetti squash||1 Medium|
|Water||1⁄2 Cup (8 tbs)|
|Bulk italian sausage||1 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Zucchini||1 Small, diced|
|Garlic||1 Clove (5 gm), minced|
|Canned great northern beans||15 1⁄2 Ounce, rinsed and drained (1 Can)|
|Canned italian stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Italian seasoning||1 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Shredded parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2979 Calories from Fat 1381
% Daily Value*
Total Fat 155 g238%
Saturated Fat 55.3 g276.5%
Trans Fat 0 g
Cholesterol 384.5 mg
Sodium 7070.8 mg294.6%
Total Carbohydrates 281 g93.8%
Dietary Fiber 36.9 g147.8%
Sugars 43.1 g
Protein 137 g274.9%
Vitamin A 81.5% Vitamin C 408.1%
Calcium 159.1% Iron 188.2%
*Based on a 2000 Calorie diet
Pierce skin with a fork or knife; place, cut side down, in a microwave-safe dish.
Add the water; cover and microwave on high for 10-15 minutes or until squash is tender.
Let stand for 5 minutes.
Meanwhile, in a skillet, brown sausage; drain.
Add onion, green pepper, zucchini and garlic.
Cook and stir, uncovered, for 10 minutes or until the vegetables are crisp-tender; drain.
Add beans, tomatoes, Italian seasoning and salt.
Cover and simmer for 10 minutes.
Using a fork, scoop out the spaghetti squash strands; place in a serving dish.
Top with sausage mixture.
Sprinkle with Parmesan cheese.