Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    spaghetti squash -- (about 3, pounds)
   1      pound         bulk Italian -- sausage
     1/2  cup           chopped onion -- (about 1, medium)
   1      cup           coarsely chopped -- zucchini (about i
                        -- me
     1/4  cup           chopped fresh parsley
   1      large   clov  garlic -- crushed
   1      tablespoon    dried basil leaves
   3      cups          coarsely chopped tomatoes -- (about 4 medium)
     1/3  cup           grated parmesan cheese
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

To microwave squash, prick several times with fork, place on microwavable paper towel. Microwave on high 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes. Heat oven to 400!. Prick squash with fork. Bake about I hour or until tender. Cook sausage and onion in 10 inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until sausage is done; drain. Stir in zucchini, parsley, garlic and basil. Cover and cook 3 minutes. Stir in tomatoes and cheese. Cut squash in half; remove seeds and fibers. Remove spaghetti-like strands with 2 forks. Toss squash with salt and pepper. Serve sausage mixture over squash. 6 servings.