Ingredients:

• 1 spaghetti squash, smallish for 2
• 2 teaspoons extra-virgin olive oil
• Sprinkle of salt and pepper
• 1 lb. Italian Sausage links
• 1/2 – 1 jar of your favorite spaghetti sauce or homemade sauce
• 1 large red or green pepper
• 1 small onion, thinly sliced
• 2 tablespoons butter
• Parmesan cheese for topping if desired

Directions:

1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet.
2. Use a sharp knife to cut off the top and bottom of the spaghetti squash to slice through it from top to bottom to divide it in half.
3. Scoop out the seeds and discard. Rub the oil over the inside of the squash. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the baking sheet.
4. Bake for 40 to 55 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. A larger squash may take longer.
5. While the squash is baking when you have about 30 minutes left begin making onions and peppers. Melt butter in pan and add onions over medium low heat. Cook low and slow stirring occassionally. Add peppers as onions turn translucent. Stir to keep from burning.
6. Cook the sausages in preferred method. Fry, grill, etc…. until cooked through.
7. Once the squash is done baking, fluff the interiors with a fork.
8. Serve warm with sauce over a serving of squash, topped with a sprinkling of Parmesan cheese, topped with a sausage and onions and peppers as desired.