2 small or 1 large Spaghetti Squash – halved lengthwise and seeded
1 Tbsp Olive Oil
pinch of Himalayan Salt
1 small Yellow Onion – finely chopped
2 clove Garlic – minced
1 pound Italian Chicken Sausage – casings removed
¼ cup Italian red Wine like Sangiovese, Chianti
1½ cups Tomato or Marinara Sauce
¼ tsp Himalayan Salt
Black Pepper to taste
Good pinch of Pepper Flakes
1 tsp dried Oregano
1 tsp dried or 4 fresh Basil leaves
4 Vine Ripe Tomatoes – cut into pieces
½ cup grated Parmesan Cheese
¼ cup fresh Parsley – chopped
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 ¼ Tbsp) and sprinkle with
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.
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.