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Spaghetti Squash Supper

 Spaghetti Squash Supper
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
6 ServingsPrep/Total Time: 30 min.


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


  • 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;

2 of 2

Spaghetti Squash Supper (continued)

Directions (continued)

  • place in a serving dish. Top with sausage mixture. Sprinkle with
  • Parmesan cheese. Yield: 6 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.