Spaghetti Squash Sausage & Veggies

Spaghetti squash is yummy, but I don't like to pretend that it's pasta (i.e., I don't like it with spaghetti sauce.)  But I've really enjoyed this combo of the squash, veggies & sausage.  You can cook on the stovetop or the grill -- 

AND it's super easy...

INGREDIENTS:
Spaghetti Squash
1 lb Andouille chicken sausage (I like this one from Costco)
2 bell peppers (yellow & orange are pretty)
1 medium zucchini
1 medium onion
16 oz sugar snap peas
1/2 pint grape tomatoes 
1/2 cup Basil Pesto (also from Costco)

DIRECTIONS:

1.  Wash spaghetti squash & pierce several times with a knife.  Microwave on high in 3 minute increments, until somewhat soft.  *A medium/large squash took me about 6 minutes, then I allowed it to sit before scooping out the insides.  Use that cooking/sitting time to complete other steps.

2.  Cut each sausage into 2 pieces, as in picture.  Cook for 8 minutes or so, just to warm.  (It's already cooked.)

3.  At the same time, cut peppers & onion into chunks.  Slice zucchini into 1/4inch thick slices.  Remove meat from pan/grill & cover with foil to keep warm.  Cook peppers, onion, zucchini, & snap peas for about 10 minutes.  Add tomatoes & cook additional 3-4 minutes. 

4.  Slice spaghetti squash & scoop out the seeds.  Use a fork to remove squash & place in a bowl.  Remove veggies from heat & toss around in the pesto.

5.  Serve veggies on a bed of spaghetti squash, with sausage on the side.