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• 1 small spaghetti squash (about 2 pounds)
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
• 1 red bell pepper, thinly sliced
• 1 medium onion, halved and thinly sliced
• 1 clove garlic, chopped
• 1/4 cup chopped fresh parsley
• Freshly grated parmesan cheese, for topping

1. 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.
2. Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
3. 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.

Per serving: Calories 470; Fat 35 g (Saturated 10 g); Cholesterol 49 mg; Sodium 1,086 mg; Carbohydrate 22 g; Fiber 4 g; Protein 19 g (nuh uh. How can they give calorie counts without knowing the sausage?)

source: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-with-sausage-recipe/index.html