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Spaghetti Squash Supper Recipe

Spaghetti Squash Supper Recipe photo by Taste of Home

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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

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Spaghetti Squash Supper Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

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

Directions

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, brown sausage in a large skillet until meat is 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 simmer 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. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 269 calories, 11 g fat (4 g saturated fat), 30 mg cholesterol, 846 mg sodium, 31 g carbohydrate, 8 g fiber, 14 g protein.

Originally published as Spaghetti Squash Supper in Country Woman July/August 1996, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Spaghetti Squash Supper

Spaghetti Squash Supper

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Reviewed on Jan. 26, 2013 by nanceebee

Delicious and easy! My son has never been fond of spaghetti squash, but he raved abot this dish! Definitely a keeper!

Reviewed on Dec. 06, 2012 by mtripleb

My family loved this! I didn't have the zuchini so used stir fry vegetables and it turned out great. This will become a frequently used recipe!

Reviewed on Oct. 09, 2012 by matteliz@swbell.net

My children wouldn't even touch this, but my husband & I enjoyed it. It is plain and simple but good, and a good way to get lots of squash into you!

Reviewed on Jul. 03, 2012 by juicyfruit007

I made this tonight to use up a spaghetti squash. It was good! The spaghetti squash was interesting and healthier than pasta. I wasn't sure which sausage I was supposed to use -- and was afraid of accidentally ending up with breakfast sausage -- so I got the Johnsonville mild Italian ground sausage that comes in the tray, not the tube. Also added a chopped tomato, since I had some to use up. And left out the added salt; didn't miss it.

Reviewed on Sep. 01, 2010 by ldrew

Best way to use the abundant spaghetti squash harvest this year :) Thanks so much!

Reviewed on Nov. 17, 2009 by megan.smith121

My husband and I LOVED this!!! He didn't start eating veggies til we got married, but after 3 years, he's hooked! So filling, but not at all heavy! And super easy! Will definitely be having it often!

Reviewed on Mar. 26, 2009 by jet7058

Very good and SO easy & quick! I think I'll add some chopped spinach next time.

Reviewed on Jul. 08, 2008 by sauregurke

The recipe looks very good.I like spaghetti squash .But I would mix the other vegetables with the Spaghetti Squash at the end,since the squash does not have to much flavor.