1 LARGE SPAGHETTI SQUASH 3 T. EVOO 1/2 t. Ground pepper 1/4 t. Salt 1 C. Mushrooms, sliced 1 C. Cherry tomatoes, halved 2 links cooked Italian chicken sausage, sliced 4 t. Balsamic vinegar 4 t. Parmesan cheese, grated 4 t. Fresh basil, chopped

1. Preheat oven to 425. 2. trim squash ends and cut the squash crosswise into four equal rounds. Scoop out the seeds and discard. Place the rounds on a rimmed baking sheet, drizzle with two tablespoons oil and sprinkle with 1/4 a teaspoon pepper and 1/8 a teaspoon salt. 3. Combine mushrooms, tomatoes, sausage, and remaining one tablespoon oil, 1/4 a teaspoon pepper, and 1/8 a teaspoon salt in a medium bowl. Spread it an even layer around the squash. 4. Roast until the squash is tender, 30 to 40 minutes. 5. with a fork, shred the squash in the center of the rings into long strands. Divide the mushrooms, tomatoes, and sausage among the squash nests. Drizzle with vinegar and sprinkle with parmesan and basil.