Primal "Spaghetti"
1 medium (or 2 small) spaghetti squash (I usually can get about 6 servings from a medium squash)
olive oil
salt and pepper
1 lb ground hot Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 jar of your favorite spaghetti sauce (or use the recipe below to make a homemade sauce)
Tomato Basil Sauce
1 can (28 oz) tomato sauce
1 large avocado
Handful of fresh basil leaves (or use dried if necessary)
garlic powder, to taste
To make homemade sauce, combine 4 above ingredients in blender and blend until smooth, adding a little water if sauce is too thick.
Preheat oven to 350 degrees. Cut your spaghetti squash in half lengthwise. Use a metal spoon to scoop out all the seeds and stringy center (like you would on a pumpkin). Rub a small amount of olive oil on the exposed squash in each half and sprinkle with salt and pepper.
Turn squash halves face down in a roasting pan. Add about 1/4 inch of water to pan. Cover pan with foil and bake for 40 minutes.
While the squash is roasting, combine Italian sausage, onion and minced garlic in a large sauce pan.
Cook over medium high heat until sausage is browned and cooked through. Add spaghetti sauce to meet mixture, reduce heat to low and simmer until squash is done roasting.
Once squash is ready, remove foil, and turn squash halves face-up. Using 1 fork to hold the squash in place, use a 2nd fork to scrape from the edges toward the center of squash. The "meat" of the squash should easily shred into "noodles".
Serve "noodles" topped with meat sauce (and a little fresh grated Parmesan) along with a green salad and you are all set!
