Spaghetti Squash Salad with Spicy Italian Sausages

Preheat the oven to 375°F. Cut the squash in half, scoop out the seeds and coat the inside with olive oil. Place cut-side down on a baking sheet and bake for 45 minutes, or until tender enough to shred with a fork.

Meanwhile, crumble the sausage meat and cook it in a skillet over high heat for about 7 minutes, or until nicely browned.

Shred the squash flesh into a bowl. Add three-quarters of the sausage meat, sun-dried tomatoes and goat cheese. Season with salt and pepper. Mix, then spoon the filling back into the squash shells.

Top with the remaining ingredients and garnish with fresh basil.