1 spaghetti squash
1/2 cup grated parmesan cheese (freshly grated, if you have it)
salt and pepper
12 ounces sweet Italian sausage, casing removed
1 bag fresh spinach, stems discarded
1/2 tsp crushed red pepper
Fill a large pot halfway full of water. Cut squash in half, lengthwise and place cut side down in the water. Bring water to a boil and set timer for about 20 minutes. While the squash is cooking, put a large skillet over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage and cook until no longer pink. Add the spinach and cook until wilted. (If you are serving kids, wait to put the red pepper flakes on each individual adult plate, if you are not serving kids, you can add the red pepper now). Season with salt and pepper.
When the squash is done, remove each half with a pair of tongs from the water. Using a fork, comb the squash into strands and place in a bowl. Mix the parmesan cheese with the squash. Top with the sausage mixture. Serve immediately.