Spaghetti Squash Dinner

So simple it almost fooled my husband who, despite not liking squash, ate all of this & joked he could eat my portion as well.

• Ready In: 50 mins
• Serves: 2
• Yields: 2 cups

Ingredients

• 1  spaghetti squash, small
• 1  cup  spaghetti sauce (I used tomato and basil)
• 2  links Italian sausage
• 2  teaspoons olive oil
• 1⁄4 teaspoon  salt & pepper
• 3  teaspoons parmesan cheese

Directions

1. Preheat oven to 375.
2. Carefully split the squash lengthwise & remove all seeds & other innards.
3. Rub each cavity with olive oil.
4. Salt & pepper each side, just a little bit will do.
5. Place cut side down on baking sheet & bake for ~40 minutes or until fork will pierce the squash easily.
6. While you have the oven open for the squash, pop the sausage onto an oven-proof dish & bake it at the same temperature, turning at the 20 minute point or cook it on the stove top.
7. Let squash cool, baking sausage longer if necessary.
8. Take a fork & rake the flesh from the squash into a separate bowl.
9. Combine with spaghetti sauce.
10. Once sausage is done cooking, slice into rounds. ~8 slices per link.
11. Combine sausage with squash & sauce.
12. Spoon the mixture back into the squash shells & top with Parmesan cheese.
13. Broil 1-2 minutes or until cheese begins to brown.
14. Allow to cool for a few minutes & enjoy.