Ingredients:
Spaghetti squash
1-2 lbs. Italian sausage (ground, spicy or mild or combo)
16 oz. Parmesan cheese
Salt and pepper to taste
Crushed red pepper to taste (optional)
Fresh basil, oregano, and/or thyme, chopped or sliced
Directions:
Cut spaghetti squash in half from top to bottom. Remove seeds. Cover with extra virgin olive oil, salt and pepper. Place cut side down on baking sheet covered in parchment paper. Bake on 375 F for 35 minutes.
Remove squash from oven and let cool. Using large fork, scrape meat of squash into spaghetti-like strings and pat dry. Sprinkle with salt and pepper.
Grate parm cheese and spread over squash, return baking sheet to oven and cook 10 minutes until crispy.
While parm melts with squash, brown Italian sausage to large skillet until crispy, without breaking apart. After sausage is crispy, layer with parm cheese and let it melt.
Remove crispy squash from oven and lay as a fritter on serving plates.
In large pieces, place sausage on top of squash.
Sprinkle with fresh herbs and crushed red pepper, if desired.
Enjoy!
