Over the years I’ve learned to love spaghetti squash. It really is a fun, filling, low-carb alternative to pasta. Plus, if it’s prepared correctly, they make perfect portion sizes. The end pieces of the squash make true cups, but the others will need a base to capture the juice. You can use any filling you’d like. Besides the combination here, I’ve also used a meaty tomato sauce and alfredo sauce.

Serves four.

Directions:

• Preheat the oven to 325°. Cut spaghetti squash crosswise in half and scoop out the seeds. Cut the halves in half, cover them in foil and bake for 45 minutes.
• Meanwhile, in a large frying pan, saute the sausage; remove from pan and drain. Add olive oil and saute garlic, onion and peppers for about four minutes. Add cherry tomatoes and cook until soft and close to bursting.   
• Once spaghetti squash has finished baking, fill each piece with the vegetable mixture. Top with sausage slices and shredded Parmesan and serve hot.