This recipe is our healthier version of one on allrecipes. There is a great how-to video of the original at http://allrecipes.com/recipe/roasted-veggie-pasta/detail.aspx Bonus: this is a huge hit with toddlers (and adults!).

1 spaghetti squash 1/4 C butter, melted 1 bunch of asparagus, woody ends removed and cut into 2 inch pieces 2 red bell peppers, sliced and cut into 2 inch pieces 1/2 bag julienned carrots 1/4 lb sliced mushrooms 3-4 tomatoes, quartered 10 cloves roasted garlic, chopped 2 tbsp fresh rosemary, chopped 1 tsp dried oregano 2 tbsp olive oil 1 pkg hot Italian sausage

Preheat oven to 350 degrees. Smash garlic cloves (leaving skin on) and roast for 30 minutes on baking tray.
Cut spaghetti squash in half, lengthwise, and remove seeds and pulp. Brush melted butter on one half and lay squash side down on a plate. Add a little water to surround squash and help steam it. Microwave for 10 minutes. Leave in microwave for about 5 minutes to allow steam to continue softening squash. Repeat with other half of spaghetti squash.
Using forks, remove spaghetti squash from skin and set aside.
Chop veggies and roasted garlic and place in large roasting pan. Mix olive oil with rosemary and oregano. Toss olive oil mixture with veggies using tongs until well incorporated. Roast in oven for 20-30 minutes or until veggies are sufficiently softened.
Meanwhile, cook Italian sausage on stove and set aside.
Remove veggies from oven and mix in spaghetti squash using tongs.
Serve veggies and squash topped with Italian sausage. Top with parmesan cheese if desired.