2small or 1 large Spaghetti Squash - halved lengthwise and seeded
1TbspOlive Oil
pinchof Himalayan Salt
1small Yellow Onion - finely chopped
2cloveGarlic - minced
1poundItalian Chicken Sausage - casings removed
1/4cupItalian red Wine like SangioveseChianti
1 1/2cupsTomato or Marinara Sauce
1/4tspHimalayan Salt
Black Pepper to taste
Good pinch of Pepper Flakes
1tspdried Oregano
1tspdried or 4 fresh Basil leaves
4Vine Ripe Tomatoes - cut into pieces
1/2cupgrated Parmesan Cheese
1/4cupfresh Parsley - chopped
Instructions
Preheat oven to 375 degrees F
Wash squash and pat it dry. Place it on a Cutting board, and with a sharp large knife cut lengthwise. With a spoon remove seeds. Brush flesh with a little olive oil ( about 1/4 Tbsp) and sprinkle with Himalayan salt.
Bake squash halves cut side down on a parchment lined baking sheet for about 30 minutes, or until tender. Let it cool for about 10 minutes. With a fork scrape and fluff the flesh into spaghetti like strands.
For the Tomato Meat Sauce
In the meantime heat the rest of the olive oil in a sauce pan over medium high heat. Add the onions, garlic and sautee for a few minutes until onions become translucent.
Add the sausage and with the wooden spoon break up the meat into small pieces and cook for 10 minutes
Pour in the wine and tomato sauce. Season with salt, pepper, pepper flakes, oregano, basil and stir well. Continue to simmer for 15 more minutes.
Place the squash halves onto a parchment paper lined baking tray or in a fireproof glass dish and spoon meat filling evenly into the shells. Sprinkle with Parmesan cheese and bake uncovered for 20 minutes or until the top is lightly browned. To serve sprinkle with fresh chopped parsley.