Spaghetti Squash with Sausage & Peppers

EVOO

Spaghetti Squash, sliced in half lenthwise, seeds scooped out

Pinch of crushed red pepper flakes

Half a green pepper, sliced

2 links Italian Chicken Sausage, sliced

2 cups Easy Tomato Sauce

Parmesean

Rub cut sides of squash with EVOO and place cut side down on roasting pan. Roast at 425 degrees until easily pierced with a fork (30-45 min). Set aside.

Meanwhile, warm EVOO in skillet over medium heat. Add red pepper flakes and green pepper, saute until soft, about 5-10 minutes. Add chicken sausage (mine was fully cooked, so it just needed to be warmed). Mix in tomato sauce and warm through.

Using a fork, shred squash and add to sauce. Top with freshly shredded Parm and Enjoy!

*I normally would have added onion and garlic, but didn't have any on hand. I definitely encourage you to do so*