Ingredients
1 small spaghetti squash (about 2lbs)
3 tbsps EV olive oil
Kosher salt and freshly ground pepper
8 links hot Italian sausage (1.5 lbs)
1 red bell pepper, thinly sliced
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1/4 cup chopped fresh parsley
Freshly grated parmesan cheese, for topping
Preparation
Halve the squash lengthwise and scoop out the seeds. Put the squash, cut side up, in a large microwave-safe bowl and drizzle with 1 tbsp olive oil and 1 tbsp water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 min.
Heat the remaining 2 tbsp olive oil in a skillet over med-high heat. Add the bell pepper, onion and 1 tsp salt and cook until softened, about 5 min. Add the garlic and cook until the vegetables begin to brown, about 4 min. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.
