Spaghetti Squash and Sauce

Categories: day 4, ground meat, pasta

Ingredients

• 1 large spaghetti squash
• 1 1lb italian sausage, removed from casting or other grown meat of choice
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 4 fresh tomatoes, peeled and chopped
• 1/2 cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• 2 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 1/2 cups fresh green beans, cut into 1-inch slices

Directions

1. Start by cooking Spaghetti squash. The quickest way is to pierce the shell in several places, and cook at high in a microwave, approximately 6 minutes per pound. The squahs is done when th eshell gives to the touch and feels soft. Let stand for 5 minutes. If you do not have a microwave, bake the squash in a conventional oven at 350 for about an hour. Pierce skin before baking. Cook until the shell gives to the touch. The squash can also be boiled.

2. To make the sauce, brown meat in large skillet. Remove any grease from the pan after cooking, and add onion and garlic. Saute with sausage mixture while preparing th erest of hte vegetables. Steam green beans separately just until tender, but not limp. Add vegetables to sauce just beofre serving—do not overcook. Taste and add salt and pepper if desired.

3. To prepare “spaghetti,” cut cooked squash in half lenghwise. Scoop out the seeds, then using a fork, scrape out the spaghetti-like strands of flesh. Use any way that spaghetti is used.

4. Allergy variation:

5. Omit tomatoes and green beans.

6. Shred yellow squash and zucchini. May use shredded carrots or sliced muchrooms and cut asparagus or chopped broccoli insted. The total of steamed vegetalbes should be 4-5 cups.

7. May add a little oil and salt for “sauce”.

8. Serve with green salad, peach slices, cucumber slices

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