Spaghetti squash done right

This was a winner! The spaghetti squash was a good base for the sauce, and just a shaving of a very good pecorino cheese finished it perfectly. I sautéed some zucchini with two gypsy peppers for a side.

I can't think of a clever name, so it will be

Spaghetti Squash with Sausage and Eggplant

2 lbs Italian sausage (I used chicken sausage from Sprouts)

1 small eggplant, cubed small

Olive oil

Small jar good marinara sauce

1/2 spaghetti squash

Sauté sausage and eggplant in enough oil so it doesn't stick. When lightly browned, add sauce and simmer u til eggplant is soft. Meanwhile, place half spaghetti squash cut side down in dish with half-cup water, and cover with plastic wrap. Microwave until soft, about 8-10 minutes. Shred with fork and serve with sausage sauce on top. Top with small amount of cheese if desired. Yum.