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Spaghetti Squash with Sausage Filling

3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce
1/2 cup grated Parmesan cheese

Wrap squash halves in plastic wrap. Cook 1 at a time in microwave
on high until tender, about 8 minutes. Pierce plastic to allow
steam to escape. Cool.

Meanwhile, saute sausage, bell pepper, onion and garlic in heavy
large skillet over medium-high heat until sausage browns and
vegetables are tender, breaking up sausage with back of spoon,
about 12 minutes. Mix in marinara sauce.

Using fork, pull out squash strands from shells, leaving shells
intact. Mix squash strands into sausage mixture. Season filling to
taste with salt and pepper. Spoon filling into squash shells.

Preheat oven to 400 F. Arrange filled squash halves on baking sheet.
Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated
through, about 20 minutes. Cut each squash half in two and serve.

Serves 4.


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