Spaghetti Squash with Italian Sausage
1 spaghetti squash (about 3 ½ lbs.), halved lengthwise
1/3 c. grated parmesan cheese
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. olive oil
12 oz. sweet Italian sausage, casings removed and crumbled
1 bunch fresh spinach, stems discarded and leaves coarsely chopped
½ tsp. crushed red pepper
Place a squash half, cut side down, in a large, microwavable casserole dish. Add ½ c. water and microwave under fork tender, about 10 minutes. Repeat with the other squash half. Scrape out and discard the squash seeds. Using a fork, comb the squash into strands resembling spaghetti noodles and place into a bowl. Toss with parmesan cheese and black pepper.
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until no longer pink, about 7 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes. Season with salt and black pepper. Serve on top of the squash.