1 spaghetti squash (about 3-1/2 pounds) halved lengthwise.
1/3 cup grated Parmesan cheese
Salt and Black pepper
1-1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
½ teaspoon crushed red pepper
Place a squash half, cut side down, in a large microwavable dish. Add ½ cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with the parmesan and season with black pepper.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.
I wanted a simple summer dish and one of my favorites is tri-tip steak. A couple of hours before I cooked it I seasoned with my CK Almost Famous BBQ Rub. Then I threw it on my Weber using hardwood charcoal and mesquite chunks to add a little smoky taste and cooked it to an internal temperature of 135 dg. This is easy to make and truly a summer dish.