This recipe is a great examploe of how easily spaghetti squash morphs with any flavor you wish to create.
Spicy Spaghetti Squash with Italian Sausage and Peppers
1 small spaghetti squash
1/2 lb Italian sausage
6 oz pancetta, diced (Alternatively, I would recommend 5-6 slices of diced bacon or about 1/2 cup diced ham)
1 red bell pepper, seeded and sliced
3 anaheim peppers, seeded and sliced
1 small onion, diced
3 cloves garlic, minced
1/2 cup grated Parmesan cheese (or more to preference), plus more for serving
Extra virgin olive oil
Kosher salt and black pepper
Crushed red pepper flakes
1. Poke the spaghetti squash all over with a fork, and bake at 350 degrees for about 1 hour. When cool enough to handle, slice the squash in half, remove the seeds, and scrape the strands into a bowl.
2. Add the pancetta or bacon (if using) to a deep saute pan, and saute until the fat is rendered and the pancetta/bacon is browned. Remove to a plate and set aside.
3. In the same pan, add the Italian sausage (& ham, if you are using it instead of pancetta/bacon) and cook until browned. Remove to a plate and set aside.
4. Drain all but a few tablespoons of grease from the pan. Add the peppers and onions to the pan. Cook until softened and slightly browned. Add the garlic, and cook for one minute more.
5. Add the sausage and pancetta/ham back into the pan. Mix in the squash and Parmesan. Drizzle with a good amount of olive oil, and sprinkle liberally with salt, pepper, oregano, and crushed red pepper flakes. Mix to combine.
6. Serve topped with shaved Parmesan and an extra drizzle of olive oil.