Spaghetti Squash Lo Mein with Roasted Garlic Chicken Sausage

I LOVE spaghetti squash, and this application def. floats my boat!!
(serves 4)

1 small spaghetti squash (about 2 lbs.)
2 T. toasted* sesame oil, divided
1 pkg. (12 oz.) fully cooked roasted garlic chicken sausage links, sliced into rings*
2&1/2 cups julienned organic* carrots
2&1/2 cups shredded red cabbage
1/4 t. kosher* salt
1/8 t. freshly* ground pepper
1/4 cup chopped fresh cilantro
Reduced-sodium soy sauce, or Ponzu Citrus Sauce*, and Sriracha Hot Chili Sauce (optional)

Halve the squash lengthwise; discard the seeds. Place on a microwave-safe plate, cut side down; microwave on high until tender, 13-16 min. Cool slightly. Separate strands with a fork. In a large skillet, heat 1 t. oil over med.-high heat; sauté sausage for 4-6 min. Remove from pan. In the same pan, heat 2 t. oil over med.-high heat; sauté veggies, 4-6 min. Stir in S&P. Add squash, sausage, and remaining oil; heat through. Top with cilantro. If desired, serve with soy and chili sauce.

"I don't know where I am going from here, but I PROMISE it won't be boring!"

Happy Blue Friday, Friends.

Have FUN today!!!

Love,

MM