Instructions

1. Preheat the oven to 400 degrees.
2. Cut the squash in half and scoop out the seeds.
3. Season with salt, pepper and 1 tablespoon of olive oil per half, then place face down on a baking sheet.
4. Cook the squash for 30-35 minutes until the flesh is tender but not overcooked. You can test it by taking a fork and scraping the flesh into “noodles” to see if it’s ready.
5. Let the squash cool and use a fork to scrape the flesh. Add the squash to a large bowl and set aside.
6. In a wok or a large skillet, brown the sausage in the remaining tablespoon of olive oil.
7. Once the sausage is mostly cooked through, add the peppers, onions and garlic. Stir to combine with the sausage and cook for 8-10 minutes on medium heat until the vegetables are softened.
8. Now add the chicken broth, soy sauce, vinegar, ginger, chili sauce and pepper flakes if using.
9. Stir and let simmer to reduce the broth for 5 minutes.
10. Add the spaghetti squash back to the pan, stir to combine and cook for another 5 minutes to combine the flavors.