Spaghetti Squash with Italian Sweet Sausage, Fresh Tomatoes and Mushrooms Ragout Recipe

Oh man do I ever have a new obsession this fall with spaghetti squash.  This dish is wholesome, packed with lots of fresh ingredients including tomatoes, mushrooms and of course the bulk of it squash!  It's filled with earthy aromas of rosemary and chilies, yet guided by a sweet and acidity.  Shave off about an hour of your time by cooking the squash in the microwave.  You know I am down for anything that requires the majority of the cooking in the microwave.   For a vegetarian dish ditch the sausage and enjoy!  

1 spaghetti squash, cleaned and halved lengthwise

3 tablespoons of extra virgin olive oil

2 cloves of garlic, roughly minced

2 links of Italian sweet sausage

1 very large tomato, diced

1 cup of sliced mushrooms

1 pinch of crushed rosemary

1 pinch of nutmeg

1 teaspoon of chili powder

1/4 teaspoon of chili pepper flakes

4 tablespoons of red wine vinegar

1 tablespoons brown sugar

5-8 leaves of basil shredded

1/4 cup of romano cheese (optional)

1.  Place 1/4 inch of water in a microwave safe dish and place squash in the dish, with cut sides down in the dish.   Cover with plastic wrap and then microwave on high for 13-15 minutes.

2.  While the squash is cooking,  heat a skillet.  Add the extra virgin olive oil, garlic and sausage for about 3-5 minutes under medium heat.  Now add the tomatoes, mushrooms, rosemary, nutmeg, chili powder, chili pepper flakes and cook for about 10 minutes or until the mixture starts to thicken.  Now add the remaining ingredients and cook for another 5 minutes.  Take the sausage out on a cutting board and slice thinly, add the meat back to the pan and stir.

3.  In a large bowl shred the squash  and then add about 1/2 cup of the water that the squash was cooked in stir carefully.  Add sausage and tomato mixture on top of the squash.  Top with additional romano cheese.