- 1/2 spaghetti squash
- 2 handfuls fresh basil
- 1 bag of fresh spinach
- 3-4 Mango Habanero Sausage (nitrate & gluten-free)
- 3 minced garlic cloves
- 4 green onions
- Mrs. Dash extra spicy (to taste)
- 2 Tbsp. oregano
Cut spaghetti squash in half lengthwise, take the seeds out, and bake rind side down in 1 cup of water for 45 minutes at 375 degrees.
When it’s done, gently scrape a fork around the edge of the spaghetti squash to shred the pulp into strands.
Cut the sausage into bite size pieces.
Saute the garlic in oil of your choice for 3-5 minutes.
Add in the spaghetti squash, green onions, seasoning, fresh basil and spinach, and sausage, mixing well.
Turn to simmer and cover for 35-40 minutes, stirring occasionally.