This is a delicious gluten-free pasta option and its packed with flavor. Definitely should make this for company.
1-2 chicken sausage (Italian spicy, Parmesan, whichever), sliced or removed from casing.
3 cups loosely packed baby spinach
2 cloves garlic, coarsely chopped
1/4 cup sun-dried tomatoes in olive oil
Parmesan cheese (for topping)
Cut squash in half length-wise. Scoop out and discard seeds and pulp. Place squash, open side up, on a pan and bake in the oven at 350 for about 1 hour. Remove from the oven and let cool enough so you can touch it. Using a fork, scrape the squash to get the spaghetti.
Meanwhile, in a large skillet, cook sausage until done. Add sun-dried tomatoes and garlic. Cook for 1 minute. Add spinach. Cook until wilted. Add spaghetti squash and stir to combine. Serve warm and top with Parmesan cheese.