Let’s face it — there is not much I deprive myself of when it comes to food. I feel strongly that it is OK to eat what you like, as long as you have a well-balanced diet and practice a bit of moderation. This is why I’ll never buy into the idea that spaghetti squash is a good substitute for plain old carb-laden, delicious spaghetti. Don’t get me wrong — I love me some spaghetti squash, but I cook it when I feel like squash, not when I feel like pasta. This dish comes together quite easily and tastes great. (Especially when you’re in the mood for squash!) –Erica P. Click through for the recipe!

- 1 large spaghetti squash
- 1/3 cup grated Parmesan cheese
- 2 Tbsp. olive oil
- 1 small yellow onion, chopped
- 4 sausage links (I used Italian-style veggie links to please my vegetarian boyfriend, but I think a pre-cooked chicken sausage would be a great substitute), cut into rounds
- 1 bunch arugula, trimmed
- salt & pepper, to taste
- 6-oz. fresh mozzarella, cut into cubes
- red pepper flakes, to taste

1 Preheat oven to 350 degrees. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the two halves, cut side down, in a large glass baking dish. Pour 1/2 cup water into the bottom of the baking dish and bake for 40 minutes, or until squash is tender. When cool enough to handle, use a fork to separate the squash meat into strands and scoop into a bowl. Stir in the Parmesan cheese.

2 Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown. Add the sausage pieces to the pan and cook until golden, stirring occasionally.

3 Toss in the trimmed arugula and cook until just wilted. Season everything with salt and pepper to taste. Remove from heat.

4 Add the reserved squash, the cubed mozzarella and the red pepper flakes to the pan and toss to combine.