Spaghetti Squash with Sausage - Vegan

So I decided to try spaghetti squash last night and the only "meat" I had was Tofurky sausage links (which are amazing btw)... it resulted in an AMAZING meal and I wanted to share. The tofurky kind of ups the sodium and fat content, so if I make it again I'll likely go for a lean meat, but overall not bad (especially for the amount of protein). It's also vegan, for those of you on that path. Here it is:

Ingredients:

1 Spaghetti squash
1 pack of Tofurky Italian Tomato Basil sausage, cut into pieces (4 come in a pack - I'd eaten one so I used 3)
3 garlic cloves, minced
2 tbs of olive oil
1 can diced tomatoes, no salt added
salt and pepper to taste

1.) Preheat oven to 400, slice spaghetti sqush in half, scoop out the seeds/middle stuff. Place on a baking sheet rind up (cut side down) and back for about 40 mins or until you can easily pierce with a knife.

2.) In a pot or pan heat 1 Tbsp of the olive oil on medium heat and sautee the garlic until soft and golden

3.) Add the sausage and allow it to brown, stirring occasionally

4.) Add the diced tomatoes and allow to simmer on low heat for about 5 minutes

5.) Shred your spaghetti squash with a fork (you could do this after it cooks in step 1, I did it while the tomato mixture simmered in step 4)

6.) Add the spaghetti squash and toss with the tomato and sausage mixture

7.) Season with salt and pepper. Drizzle on the remaining tablespoon of olive oil and Serve.

Nutrition (with 3 tofurky sausages, for 4 servings): 324 Calories, 26 carbs, 17 fat, 24 protein, 510 sodium, 10 sugar)