Spaghetti Squash with Sausage & Greens

1 spaghetti squash (approx. 3.5 lb), halved lengthwise
1/3 cup grated Parmesan cheese
Salt/Pepper
1.5 tsp. EVOO
12 oz. sweet Italian sausage
1 bunch spinach, stems discarded & leaves coarsely chopped
1/2 tsp. crushed red pepper

Place the squash half, cut side down, in a large, microwavable dish.  Add 1/2 cup water and microwave 10-15 minutes until tender.  Repeat with other half of squash.  Discard the seeds.  Using a fork, comb the squash in strands into a bowl.  Toss with the Parmesan and season with black pepper.

Meanwhile, in a large skillet, heat the EVOO over medium-high heat.  Add the sausage and cook until no longer pink (approx. 6-8 minutes).  Add the spinach and crushed red pepper and cook until wilted (about 2-3 minutes).  Season with salt and black pepper.  Serve on top of the squash.

*Recipe courtesy Everyday with Rachael Ray Magazine; March, 2010, p. 68.