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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 353.2
  • Total Fat: 26.6 g
  • Cholesterol: 63.7 mg
  • Sodium: 727.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 15.9 g

View full nutritional breakdown of Special Spaghetti calories by ingredient
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Special Spaghetti

Submitted by: ~LUNA~

Introduction

This can be made with regular spaghetti pasta, but the spaghetti squash is very good, lower in calories and better for you. Give the spaghetti squash a try. This can be made with regular spaghetti pasta, but the spaghetti squash is very good, lower in calories and better for you. Give the spaghetti squash a try.
Number of Servings: 6

Ingredients

    1 pound Italian pork sausage
    3 cups zucchini squash, sliced
    4 Tbsp dried basil
    2 cups tomatoes, chopped (or use canned)
    .5 cup parmesan cheese
    one medium spaghetti squash


Directions

Poke several holes in spaghetti squash with a large meat fork or metal skewer. Microwave on high, 6-15 minutes, depending on power of microwave and size of squash. Check for doneness at six minutes and every two minutes thereafter. Squeeze the whole squash between thumb and fingers, spaghetti squash is done when it is soft. Let sit in microwave until the sauce is done.

Meanwhile, brown Italian sausage in large skillet. If sausage is in links, remove casing by cutting down the side and pulling the casing away. Chop the meat and brown until thoroughly cooked. Add zucchini squash and basil. Put the lid on, and let simmer for 3-5 minutes, until zucchini just begins to get translucent. Add chopped tomato and Parmesan cheese. Put lid on and allow to simmer for another minute or two, until tomatoes are heated through.

Cut spaghetti squash in half lengthwise, and scoop out seeds from the middle. The flesh of the squash will be stringy and soft. Some olive oil or lowfat margarine can be added to the squash, if desired (not included in nutritional information). Salt spaghetti squash.

To serve, measure 3/4 cup of spaghetti squash onto plate, then top with one and a half cups of the sauce.

Recipe serves 6 or so.

Number of Servings: 6

Recipe submitted by SparkPeople user ~LUNA~.






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