Spaghetti Squash with Chicken Basil Sausage

Cut squash in half lengthwise and remove seeds. Cook in microwave cut side down until tender (mine took about 15 minutes).

While the squash is cooking, remove casing from sausage and brown in nonstick skillet sprayed with cooking spray, until thoroughly done. Remove sausage from pan into a paper towel-lined bowl.

Drain excess fat from pan. Add olive oil and butter to skillet and heat over medium-high heat. Add onion to pan and cook until translucent, seasoning with salt.

Use a fork to scrape out the spaghetti squash flesh and add it to the skillet. Return sausage to skillet and toss to combine. Add chicken broth and reduce heat to low. Add Parmesan cheese to taste. Reduce most of the liquid, about 5 minutes. Add a splash of cream or whole milk and continue to cook until liquid is reduced, about 5 minutes more. Season with salt and fresh ground pepper to taste.