Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           spaghetti squash -- cooked
   2      ounces        rotini -- (pasta twists),
                        -- three colors
   1      ounce         vermicelli -- broken
   1      whole         lean Italian sausage link -- chopped
   1      teaspoon      extra virgin olive oil
     1/4  cup           chopped onions -- or more, to taste
   1      medium        carrot -- chopped
   1      stalk         fennel -- fresh, chopped
                        chicken broth or vegetable bouillon
   1      tablespoon    garlic -- crushed
   4      ounces        sliced mushrooms
     1/4  cup           fresh parsley -- diced
   1      tablespoon    Italian seasoning blend -- crushed
   1      medium        egg
   1      tablespoon    fresh basil -- chopped
   1      teaspoon      dried oregano
                        freshly ground black pepper
                        salt
   2      tablespoons   parmesan cheese -- grated
                        cilantro leaves

Preparation:

[1] Micro-cook the spaghetti squash or use left-over. [2] Cook pastas together. [3] Saute: While the pasta is cooking, brown the sausage. Add olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped celery). Add chicken broth as needed to soften the vegetables. Add garlic, mushrooms, and Italian herbs. Continue cooking and stirring until mushrooms are warmed (not limp). Remove from heat but keep warm. [4] Assemble: Drain the pasta but do not rinse. Put pasta back in the pot. Add squash and stir to mix. Add the sauté‚mixture to the pasta pot and stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat. Make a well in the center and . . . [5] Working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg. Season with basil, oregano, more pepper, salt to taste, cilantro and parsely. Serve with grated parmesan. COOKs NOTE: Freeze the sausage, then chop it. Warm leftover squash when draining the pasta (do not put cooked squash in boiling water again). Keep this dish warm in 300F oven (not stove top).