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More Food Talk

I have one more recipe to add to the pile. I used 99% lean ground turkey instead of sausage and used organic tomato sauce instead of tomatoes as D is not a fan of chunky tomato bits. I also added spinach and mushrooms and mixed the spaghetti squash in with everything else at the end. It was really good!


Spaghetti Squash Supper Recipe

Spaghetti Squash Supper Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 269
  • Fat:
  • 11 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 846 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 8 g
  • Protein:
  • 14 g

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


TIME: Prep/Total Time: 30 min.


  • 1 medium spaghetti squash (3 to 3-1/2 pounds)
  • 1/2 cup water
  • 1 pound bulk 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. Pierce skin with a fork or knife; place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 6-9 minutes or until squash is tender. Let stand for 5 minutes.
Meanwhile, in a large skillet, brown sausage until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook uncovered, for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes or until heated through.
Using a fork, scoop out the spaghetti squash strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.

Yesterday I promised to follow up on the Amazing No-Cook Chocolate Hazelnut Bites. They were tasty last night after a couple of hours in the fridge but tonight I think they hit their prime. After about 24 hours of firming up yet softening the crunchy granola, they had a nice fudgey texture, which was ideal to me. So good! As someone who likes very rich chocolate (read: slightly more bitter, slightly less sweet), I found these to be a tad sweet. I wonder if using less sweetened granola next time will do the trick, or using slightly less than a jar of chocolate hazelnut butter. Regardless, D and I liked these a lot and will make them again.


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