Spaghetti Squash with Hot Italian Sausage and Green Peas

Preheat your oven to 375º.

Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add water to come 1/2 inch up the sides of the dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a fork.

Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.

Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Remove the seeds and discard.

Scrape the flesh with the fork, separating the strands as you go, and place them in a large bowl.

Set aside.

Heat the olive oil in a large skillet over medium high heat.

Add garlic and cook until fragrant.

Toss the sausage into the skillet, cook and stir until browned.

Add frozen peas, continue cooking until the peas are cooked through.

Add spaghetti squash into the skillet, then add feta cheese and chopped oregano.

Season with salt and pepper.

Mix all the ingredients together.

Transfer to plates, sprinkle with chopped parsley, and serve hot.