Black Bean Spaghetti Stir Fry

12- ounce package chicken sausage, or sausage of your choice, cut into 1/4" rounds
7- ounce package black bean spaghetti
1/2 of a red onion, peeled and sliced
1 1/2 bell peppers, seeded and sliced (I use half each of a red, yellow, and orange pepper)
10 ounces broccoli florets, fresh or frozen and thawed
1 cup tomato grapes, halved
sea or kosher salt and freshly ground pepper to taste
1/4 ginger-soy dressing, homemade or purchased, plus extra for drizzling later, if desired (see following note and recipe)
1/4- 1/2 cup cashews, peanuts, and/or sunflower seeds, as desired

Cook black bean spaghetti according to package directions, adding broccoli florets in the last two or three minutes just to blanch. Drain, rinse, and drain again.
In a large skillet over medium-high heat, brown sausage then remove to a plate. Saute onion until starting to brown and soften, then add peppers and saute a minute or two until slightly cooked but still quite crisp. Stir in sausage, spaghetti, broccoli, tomatoes, and a generous sprinkle of salt and pepper. Drizzle with 1/4 cup of the dressing. Toss lightly to distribute dressing and all of the components. Garnish with nuts or seeds and serve with additional dressing, if desired.

Mix all ingredients together and store in a jar in the refrigerator. Will keep for a week or so and can also be used as a chicken marinade.

In lieu of dressing, you may drizzle with olive oil or sesame oil and soy sauce. Since the spaghetti is made of black beans only, I think it does require a bit of salt or soy sauce. I experimented with the following dressing this time but typically just give it a bit of oil and some soy sauce. A store-bought Asian dressing of your liking would be wonderful, too.