Spaghetti Squash Supper

• 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

1. Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.
2. Meanwhile, cook sausage in a large skillet until no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and cook for 10 minutes or until heated through.
3. When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.

water, italian sausage, onion, green pepper, zucchini, garlic, great northern beans, italian stewed tomatoes, italian seasoning, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/spaghetti-squash-supper/ (may not work)