1 ½ # spaghetti squash, microwaved
4 oz. chicken sausage
2 T olive oil, divided
½ onion, diced small
2 cloves garlic, minced
¼ C white wine or chicken stock
2 T fresh basil, minced
3 T Parmesan cheese, shredded
Cut the squash in half, scoop out the seeds, place face down in a zip lock style freezer bag., Add 3 T water and seal bag leaving 1” of zip lock unsealed. Microwave on high until squash is slightly softened, about 7 minutes. Let steam in bag for 1 -2 additional minutes. *Take care when removing the bag from the microwave. Hot water and steam may escape and could potentially burn you.
Remove squash from bag and place cut side up until cool enough to handle.
When cool, gently scrape the flesh using a dinner fork to produce the delicate strands. Toss with 1T olive oil and 2 T parmesan cheese.
While squash is cooking, cook sausage in a nonstick skillet over medium high heat until browned and cooked through. Transfer to a paper towel lined plate.
Return pan to heat and sauté onion in 1 T olive oil until softened. Add garlic and cook until fragrant but not browned. Add cherry tomatoes, white wine (or stock) and cook until tomatoes soften and begin to burst. Lightly crush tomatoes using the back of a spoon or potato masher. Add salt and pepper to taste and finish with minced basil.
Top spaghetti squash with sausage marinara, additional Parmesan and basil.