On a sheet of waxed paper, spread the flour

Dredge the sausages in the flour, shaking off the excess

In a large non-stick skillet, heat the oil until hot but not smoking over medium heat

Add the sausages, in batches if necessary, and cook until lightly browned, about 3 minutes

Stir in the tomatoes with their juices, 1-1/4 cups of water, the orange zest, orange juice, remaining 1/4 teaspoon thyme, and remaining 1/4 teaspoon sage until well combined

Bring to a boil, reduce to a simmer, cover and cook until the sausages are almost cooked through, about 5 minutes

Increase the heat to medium, return to a boil, and stir in the spaghetti, zucchini, and yellow squash and ripe olives

Cover again and cook, stirring occasionally, until the spaghetti is tender and the sausages are cooked through, about 15 minutes longer

Divide the spaghetti and sausages among 4 bowls, sprinkle with parmesan and serve.