Spaghetti Squash with Sausage
~ adapted from FN ~
Halve 1 2-pound spaghetti squash, scoop out seeds. Cut-side-up, place the squash in a microwave-safe bowl; drizzle with 1 tablespoon olive oil and 1 tablespoon water per portion. Season with salt and pepper. Cover with plastic wrap, microwave until tender, about 20 minutes.
Drain the liquid, shred flesh of the squash with a fork.
Thinly slice 1 red bell pepper.
Grill 8 links hot sausage over medium heat, turning until cooked through, 20 minutes.
Drain grease, add 2 tablespoons extra-virgin olive oil over medium-high heat. Cook the bell pepper, 1 sliced onion, seasoned with salt. Add 1 chopped clove of garlic.
Toss in the shredded spaghetti squash. Season with more salt, then pepper.
Top with Parmesan.
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