Spaghetti Squash With Bolognese Sauce

Recipe Ingredients

4 lbs	1816g / 64oz
3/4 lb	340g / 11oz	Hot sausage - bulk style
1 teaspoon	5ml	Olive oil
2 teaspoons	10ml	Carrots - chopped (large)
2		Garlic cloves - chopped
28 oz	795g	Crushed tomatoes in puree
2 tablespoons	30ml	Tomato paste
1 1/2 teaspoons	7.5ml	Basil - crumbled
1/3 cup	48g / 1.7oz	Italian parsley - chopped

Recipe Instructions

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 1/3 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.

Source:
A Campbell® Cookbook, Cooking With Soup

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