For the Spicy Italian Chicken Sausage Tomato Sauce
1onion,chopped
1poundground spicy Italian chicken sausage(I bought mine in the meat case at Whole Foods)
Optional: mushrooms, zucchini, or any of your other favorite veggies
4clovesgarlic or 1/2 tsp. garlic powder
1teaspoondried Italian seasoning
1/2teaspooncrushed red pepper flakes or 1/4 tsp. cayenne pepper
Salt & pepper to taste
28oz.can fire-roasted crushed tomatoes
Instructions
First, cook spaghetti squash. Option 1: carefully slice the squash in half lengthwise, place halves face-down on a baking sheet, drizzle with cooking oil, sprinkle with salt and pepper, and roast for 60 minutes at 375 degrees until squash strands can easily be removed with a fork. Option 2: Place whole squash directly on oven rack and bake for 75 minutes at 375 degrees. Allow squash to cool for 10 minutes, cut in half lengthwise, and then sprinkle insides with salt and pepper.
While squash is cooking, cook chicken sausage, onion, and garlic in a large skillet or saucepan over medium-low heat for 7-8 minutes, along with any additional (optional) veggies if using. Once sausage is cooked, add dried Italian, crushed red pepper flakes, salt and pepper to taste, and fire-roasted crushed tomatoes. Keep on low heat until it's time to serve it.
While squash is still cooking and once sauce is done, cook pasta according to package directions and drain. I added chopped broccoli florets to the pasta water for the last 3 minutes of the pasta cooking time, being careful not to overcook the pasta.
Place squash and pasta in each bowl, along with any extra veggies, top with sauce and parmesan cheese, and enjoy! Store leftovers in fridge for up to 3-4 days.