Spaghetti squash with kupaty

Ingredients:

• 1 small spaghetti squash (about 1 kg)
• 3 tbsp. l. olive oil
• Table salt and freshly ground pepper
• 8 bunches hot Italian sausage (fresh pork, chicken, or turkey, about 1.5 kg)
• 1 thinly sliced ​​red bell pepper
• 1 medium onion, halved and finely chopped
• 1 crushed clove of garlic
• 1/4 cup chopped fresh parsley
• Freshly grated Parmesan cheese, for sprinkling

Preparation:

1. Cut the pumpkin in half and remove the seeds. Place the pumpkin, cut side up, in a microwave-safe bowl, then drizzle with 1 tablespoon of olive oil and 1 tablespoon of water. Season the pumpkin with salt and pepper. Cover with plastic wrap and microwave until tender, about 20 minutes. Scoop the pumpkin flesh into a colander (use a towel to hold the pumpkin) and use two forks to flake it into shreds.
2. Preheat a grill pan over medium heat. Grill the sausages until cooked through, about 20 minutes.
3. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the bell pepper, onion, and 1 teaspoon of salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 minutes. Stir in the pumpkin flesh and parsley, season with salt and pepper. Serve with kupaty and grated Parmesan.