---BILLS20086---
4 lb Spaghetti squash
3/4 lb Hot sausage, bulk style
1 ts Olive oil
2 lg Carrots; chopped
2    Garlic cloves; chopped
28 oz Crushed tomatoes in puree
2 tb Tomato paste
1 1/2 ts Basil; crumbled
1/3 c  Italian parsley; chopped

Place whole squash in microsafe baking dish, 9×13″. e 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.