8 links sausage italian hot pork, chicken or turkey;
4 servings kosher salt and pepper freshly ground
3 tablespoons olive oil extra-virgin
1 medium onion halved thinly sliced
4 servings parmesan cheese freshly grated for topping
1 bell pepper red thinly sliced
2 pounds spaghetti squash
Equipment
bowl
frying pan
plastic wrap
grill
microwave
colander
grill pan
Directions
Halve the squash lengthwise and scoop out the seeds.
Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat.
Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes.
Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper.
Serve with the sausages and sprinkle with parmesan.
