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Ingredients:
4 Pound(s) Spaghetti Squash
3/4 Pound(s) Hot Italian Sausage, bulk
1 Teaspoon(s) Olive Oil
2 large Carrots, chopped
2 Garlic Cloves, chopped
28 Ounce(s) Crushed Tomatoes In Puree
2 Tablespoon(s) Tomato Paste
1 1/2 Teaspoon(s) Basil, crumbled
1/3 Cup(s) Italian Parsley, chopped
1/2 Cup(s) Grated Parmesan Cheese
Directions: Place whole squash in microsafe 9x13-inch baking dish. Microwave 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 tablespoons parsley. Cover; simmer 15 minutes. Spoon spaghetti squash onto plates. Top with sauce. Garnish with remaining parsley and parmesan cheese.
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