Sausage Tomato Basil Spaghetti Squash

Ingredients

1. 12 oz. sweet Italian sausage cut into small pieces

2. 1 medium spaghetti squash

3. 1 tablespoon olive oil

4. 1/2 teaspoon crushed red pepper

5. I medium onion chopped

6. 4 gloves of garlic, minced

7. I cup of fresh basil torn

8. 15 oz. can of dice fired roasted tomatoes, drained

9. 1/2 cup of coconut cream

Directions

1. Preheat oven to 435 degrees. Cut the squash in half, lengthwise, and scoop out the seeds and strings. Brush or spray inside with olive oil and sprinkle with sea salt.

2. Place down on a foil lined baking sheet, and roast in the preheated oven for 25 minutes or until the top of the squash is soft enough to push in with your finger. The timing will vary depending on the size of the squash.

3. Meanwhile, heat a large skillet over medium heat and add olive oil. Add the sausage to the skillet and sprinkle with crushed red pepper. Cook for 5 minutes mixing occasionally.

4. Add onions and cook for another 2 minutes, or until soft. Then add garlic and cook for another minute, stirring.

5. Add in tomatoes, coconut cream, and basil. Stir to combine and then bring to a boil. Lower heat and allow mixture to simmer 2-3 minutes.

6. Once the squash is done, lower oven temp to 400. Take squash out and allow to cool enough to handle. Using a fork remove the spaghetti by scraping the squash lengthwise.

7. In a large casserole dish, layer the spaghetti with the sausage mixture to evenly mix. Bake for 15-20 minutes or until heated through.