Italian Spaghetti Squash Casserole
1 spaghetti squash
4 cloves garlic, minced
1 medium yellow onion, diced
1 yellow crookneck squash, diced
1 red bell pepper, diced
1 bunch of spinach, chopped
1 pound of Italian Sausage
1 jar tomato sauce of your choice
1/4 cup shaved parmesan cheese (optional)
Preheat your oven to 400.
First cut the spaghetti squash in half lengthwise and put it cut side down on a baking sheet. Then add about a half cup of water to the pan. Next, put the pan in the oven and roast for about 30 minutes. Remove from the oven, flip so is cut side up, and let it cool slightly.
Meanwhile, in a large pot over medium heat, melt a tablespoon of coconut oil. Add the garlic and onions and saute for a few minutes. Next, add the Italian sausage and cook until browned. Finally, add in the yellow squash, bell pepper, and spinach and cook for another few minutes.
Scoop the seeds out of the now cooled spaghetti squash. With a fork, lightly scrape the strands away from the skin of the squash. They will look like strands of spaghetti.
Add the squash and the tomato sauce to your pot and stir well to mix everything together. You can stop at this point if you want, and serve it up as is, OR you can put the entire concoction into a baking dish, cover it with cheese and put it back in the oven for 10 minutes. Then broil for 3-5 minutes, until the cheese is bubbly and delicious. Last but not least, enjoy!