Spaghetti Squash Primavera

1 spaghetti squash
3 hot Italian sausages
1/2 cup white onion, chopped
1 garlic clove, minced
2 roma tomatoes, chopped
1/2 zucchini, chopped
1/2 bell pepper, chopped
5 basil leaves, chopped
1/2 teaspoon red pepper flakes
1 cube chicken bouillon
1 cup mozzarella cheese

Carefully slice spaghetti squash lengthwise. Scoop out seeds and surrounding strands with a large spoon. Pour about 1 inch of water in a large, microwave-safe baking dish and place spaghetti squash halves in the dish, cut-side down. Place squash in microwave and cook 8 to 12 minutes, depending on the size of the squash. Remove squash from microwave and let cool 5 minutes. Use a fork to scrape the insides of the spaghetti squash and place in a large bowl.

Preheat oven to 375 degrees. Remove casings from Italian sausages and cut into cubes. Place in a large skillet and cook over medium heat until browned all the way through. Remove from pan, leaving behind the juices. Pour a small amount of olive oil onto the pan and let it warm. Cook white onion in the juices until nearly translucent. Mix in garlic with onion for about 30 seconds. Add tomatoes, zucchini, bell pepper and basil; cook 10 minutes. Add red pepper and chicken bouillon; cook an additional 3 to 5 minutes. Remove from heat.

Mix together the squash, sausage and vegetable mixture. Add mozzarella and blend. Evenly distribute the mixture into spaghetti squash shells and bake in preheated oven for 10 to 15 minutes, or until the edges of the shells are slightly browned and the cheese is bubbly.