Spaghetti squash with bolognese sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Spaghetti squash |
| ¾ | pounds | Hot sausage, bulk style |
| 1 | teaspoon | Olive oil |
| 2 | larges | Carrots; chopped |
| 2 | Garlic cloves; chopped | |
| 28 | ounces | Crushed tomatoes in puree |
| 2 | tablespoons | Tomato paste |
| 1½ | teaspoon | Basil; crumbled |
| ⅓ | cup | Italian parsley; chopped |
Directions
BILLS20086
Place whole squash in microsafe baking dish, 9x13". Microwave on HIGH for 10 minutes. Halve squash lengthwise. Remove seeds and membrane. Place squash, cut side up, in same baking dish. Add ⅓ cup water. Cover with vented plastic wrap. Microwave on HIGH for 12 minutes, giving dish a half a turn once. Let stand, covered, for 2 minutes. Scrape squash from shell with fork onto a platter, fluffing to separate strands. Meanwhile, cook sausage in oil in large saucepan, breaking up meat, 6 minutes until browned. Add carrot, garlic, tomatoes, tomato paste, basil and 3 tbls parsley. Cover; simmer 15 minutes. Spoon spaghetti squash onto plates. top with sauce.
Garnish with parsley and grated parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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