Stuffed Squash With Sausage (Print Version)

# Ingredients:

→ For the spaghetti squash

01 - 1 tiny spaghetti squash around 1.5-2 pounds
02 - 1 puff of coconut oil spray
03 - pinch of sea salt

→ For the filling

04 - 1 tablespoon butter
05 - 2 tablespoons diced yellow onion, finely chopped
06 - 1 pound loose mild Italian sausage (bulk form)
07 - 2 cloves minced garlic
08 - 1 cup tomato sauce
09 - 1/2 cup heavy cream
10 - 1/2 teaspoon dried basil
11 - 1/4 teaspoon dried oregano
12 - 1/8 teaspoon chili flakes (if you want)
13 - 1/4 teaspoon ground black pepper (adjust to liking)
14 - 1/4 teaspoon sea salt (adjust to liking)

→ For assembling

15 - 2 tablespoons finely shredded parmesan
16 - 1/4 cup shredded mozzarella

# Instructions:

01 - Heat your oven to 350º F. Slice the squash down the middle lengthwise and scoop out all the seeds.
02 - Lightly mist the squash with coconut oil and add a bit of sea salt. Put them face down on a baking tray. Cook for 35-40 minutes until soft. In my experience, 35 minutes gives you firmer noodles, while 40 makes them softer. Check if it's done by sticking in a fork. It should go in smoothly when ready. Take it out when done.
03 - While the squash cooks, get your filling going. Warm up a big pan over medium-high heat. Drop in the butter. Once it stops bubbling, toss in your onion.
04 - Stir the onion now and then until it gets slightly brown and see-through. Add your sausage meat. Keep cooking and stirring until the meat browns completely. Pour off any extra fat.
05 - Mix in garlic and cook for 60 seconds. Pour in tomato sauce, heavy cream, basil, oregano, chili flakes, black pepper, and sea salt. Keep stirring until the sauce gets thick. Try it and add more seasonings if needed. Put aside.
06 - When your squash feels soft enough, pull it from the oven. Turn the heat up to 400º F. Flip the squash halves over using tongs or oven gloves so they're sitting cut-side up on the baking sheet.
07 - Stuff the sausage mix into the squash halves, then sprinkle each with 1 tablespoon parmesan and 2 tablespoons mozzarella on top. Bake at 400º for about 5 minutes until the cheese melts. Serve by either cutting each half into three pieces or just scooping everything out of the shell.

# Notes:

01 - Perfect for folks on low-carb, keto, gluten-free, grain-free, diabetic or Banting eating plans
02 - Cook for 35 minutes for firmer texture, 40 minutes for softer squash
03 - Enjoy by slicing the halves or digging out the tasty insides

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