You're going to need a giant knife - and I mean a giant one. Getting through the squash can be a bit of a task because the squash is so hard and thick. You might even need some help but I promise you in the end, it will be worth it. All you want to do is cut the squash in half. While you're prepping the squash, pre-heat the oven to 375 degrees Fahrenheit. After you've got the squash in half, take a spoon to spoon out all of the seeds (you can save them if you want to make roasted squash seeds which are another delicious snack).
Take a couple tablespoons of butter and spread it on the inside of the spaghetti squash. I don't usually measure but I add just a light dusting of nutmeg and cinnamon along with a pinch of salt and fresh pepper to the squash too.
Now the optional part: the cacao nibs. If you've never used cacao nibs before you might want to start. I love them and they're full of great antioxidants. Cacao nibs are the original product that chocolate comes from and they're great for adding a hint of semi-sweet goodness to the squash (or many other things for that matter).
Once you've got your squash all pampered and ready to go put them in a deep baking dish, fill with a cup and a half of water, cover with foil, and let it cook in the oven for about an hour. You'll know the squash is done when you can easily scrape out the inside with a fork.
Now the fun part: Using a deep skillet you're going to want to get started on the sausage. First cut them into about ½ inch slices and brown them in the pan. Once diced, drain any grease and set aside for the moment while you prep the sauce.
Add the garlic, onions, bell peppers, and eggplant until vegetables are softened. Once the veggies are softened add the tomato paste, the fresh rosemary leaves , the oregano, the basil, red pepper flakes, and salt and pepper to taste. If you want to use less herbs, or more herbs - feel free. I like big flavor so I can tend to be liberal with the use of my herbs. If you don't like the flavors as strong, use less. Add some water to thin out your paste. This isn't something I measure and I think a good pasta sauce also depends on preference. If you like it hearty, add less water. If you like your pasta sauce less thick, add more water. I usually add about two cups.
When the sauce is to your liking, add the sausage back to the sauce and let the sauce simmer so the flavors can mix while the squash finishes cooking. Stir every once in a while.
About that spaghetti squash: The squash should take anywhere from 45-60 minutes to cook. You'll know it's done when the contents are soft and you can easily remove them with a fork. When removing the squash from the oven, use caution to not spill the water out and burn yourself. Fork the contents out into a bowl.
Next up: serve yourself! Plate a portion of spaghetti squash on a plate and top with the sauce you cooked up.
