If you're not familiar with spaghetti squash, it's just what it sounds like: It's a winter squash that, after being cooked, naturally separates into little strands, which have a texture halfway between crunchy and soft that somewhat resembles thin strands of spaghetti. It's obviously a little bit healthier than the real thing, and has the added benefit of being gluten-free.
But rather than search for a recipe designed for spaghetti squash, I decided to take a recipe for real pasta and see if the replacement would still taste good. I began with a recipe from Giada De Laurentiis, but replaced artichokes with kale. Sausage and kale is a classic combination with pasta, and the sun-dried tomatoes add a deep sweetness. To add even more richness, the recipe reduces wine and chicken stock into the sauce.
To be honest, I was impressed with the results. It took longer than pasta—the squash takes close to an hour to fully cook—but I stood up from the table much lighter and very satisfied.