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Savory Sausage and Tomato Basil Spaghetti Squash Delight

Prepare to be amazed by our mouthwatering Savory Sausage and Tomato Basil Spaghetti Squash Delight! This low-carb, paleo, Whole30, and keto-friendly dish features a toothsome blend of spaghetti squash combined with a tantalizingly creamy sausage tomato basil sauce. A wholesome meal to serve for fami...
1
55 min
TOTAL TIME
260
CALORIES
$1.78
PER SERVING
Savory Sausage and Tomato Basil Spaghetti Squash Delight
Ingredients
14 INGREDIENTS
8 SERVINGS
Sweet Italian Sausage
1 lb sweet italian sausage
Spaghetti Squash
1 medium spaghetti squash
Olive Oil
olive oil
Sea Salt
sea salt
Ghee
1 tbsp ghee
Garlic
4 cloves garlic
minced
Crushed Red Pepper
1/2 tsp crushed red pepper
Onion
1 medium onion
chopped
Fresh Basil
1 cup fresh basil
chopped
Coconut Cream
1/2 cup coconut cream
Sea Salt
1/4 tsp sea salt
Red Pepper Flakes
red pepper flakes
for garnish
Canned Diced Tomatoes
15 oz canned diced tomatoes
Fresh Parsley
fresh parsley
for garnish
Directions
9 STEPS
10 min
PREP TIME
45 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 435°F (220°C).
2
Halve the spaghetti squash lengthwise and scoop out the seeds and strings. Brush the inside lightly with olive oil and sprinkle with sea salt.
3
Place the squash face down on a foil-lined baking sheet, and roast in the preheated oven for 25 minutes, or until the top of the squash is just soft enough to push in with your finger. The time will vary depending on the squash's size.
4
Meanwhile, heat a large skillet over medium heat and add the ghee. Remove the casings from the sausage, crumble it into the skillet, and sprinkle with crushed red pepper. Use a spatula to break apart the sausage as it cooks, until browned.
5
Add the chopped onion to the skillet and cook for about two minutes until softened. Then, add the minced garlic and continue to cook for another minute, stirring.
6
Add the diced tomatoes, coconut cream, sea salt, and chopped basil to the skillet. Stir well to combine and bring to a boil. Lower the heat and let the mixture simmer for 2-3 minutes.
7
Once the spaghetti squash is ready, lower the oven temperature to 400°F (205°C). Allow the squash to cool enough to handle, then use a fork to gently scrape it lengthwise, creating spaghetti-like strands.
8
In a large casserole dish, layer the spaghetti squash strands with the sausage sauce, mixing them evenly. Bake in the preheated oven for 15 to 20 minutes, or until thoroughly heated.
9
Garnish the finished dish with parsley and extra red pepper flakes, then serve hot and enjoy!
Health Info
Macros
22g
CARBS
15g
FAT
12g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
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Can I use any type of pasta for my spaghetti dish?
How can I make my spaghetti dish vegetarian or vegan?
Why is my spaghetti sauce too thin?
When and how should I mix spaghetti and sauce?
How much salt should I add to pasta cooking water?
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