- 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 length wise, take the seeds out and bake rind side down in 1 cup of water for 45min at 375.
When its done gently scrape a fork around the edge of the spaghetti squash to shred the pulp into strands.
Cut the sausage into bite size peices
Sautee the garlic in oil of your choice for 3-5 min
Add in the spaghetti squash, green onions, seasoning, fresh basil and spinach and sausage mixing well
Turn to simmer and cover for 35-40 min stir occasionally