Easy Peasy Tomato Basil Spaghetti Squash
Yields: 3-4 servings
- 1 medium spaghetti squash
- 2-3 cloves garlic, minced
- 2 tbsp coconut oil (olive oil would also work)
- 4-5 tomatoes, diced
- handful of fresh basil leaves
- 4 turkey sausages (or other type of sausage)
Preheat the oven to 375.
Cut your spaghetti squash in half length-wise and scrape out seeds with a spoon.
Place squash flat side down on a baking sheet greased with coconut oil.
Bake squash for 30 minutes, or until a knife easily cuts into the skin.
While the squash is cooking, add coconut oil and garlic to a skillet over medium heat until coconut oil is fully melted.
Add tomatoes and let cook for about 10 minutes, mixing frequently.
Add basil leaves to tomato mixture, and continue to cook about 5 more minutes, until basil is wilted.
In a separate skillet, cook sausages over medium heat, and cut them into small pieces once done.
When squash is done, remove from oven and let cool for a few minutes.
Once cool, scrape out your "spaghetti,' separating the strands by repeatedly running a fork lengthwise down each half, until it is all removed.
Pour sauce over spaghetti and mix in sausage.
- Preparation time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes