Ingredients
1 medium spaghetti squash (about 4 pounds)1/2 cup water1 pound bulk Italian sausage1 medium onion, chopped1 medium green pepper, chopped1 small zucchini, chopped1 garlic clove, minced1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (14-1/2 ounces) Italian stewed tomatoes1 teaspoon Italian seasoning1/4 teaspoon seasoned saltShredded Parmesan cheese
Preparation
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.
