Spaghetti Squash with Crispy Sausage and Veggies

It's squash season! No, not the sport. What even is the sport? (I just googled it, it's that terrifying game where you're stuck in a small room with walls everywhere and a frantic ball ping ponging by your entire body.) No, I'm talking about the vegetable... butternut, acorn, and my personal favorite, spaghetti squash. I could really eat spaghetti squash as a side to every meal! But lately, we've been having it as the main dish. It's surprisingly hearty, even served vegetarian, but add meatballs or crispy sausage and you've got a very satisfying meal. This time I sautéed mushrooms, brussel sprouts and broccoli (using the same skillet I had cooked the sweet italian sausage in prior)...

...and tossed it all together with roasted spaghetti squash (cut in half lengthwise, seeds removed, sprinkled with olive oil, salt and pepper and roasted in a 400 degree oven for 30-40 minutes).

More Spaghetti Squash recipes: Southwest Spaghetti Squash Spaghetti Squash with Roasted Tomatoes Meat Ragu with Spaghetti Squash Baked Spaghetti Squash with Summer Vegetables