Spaghetti Squash with Italian Sausage

Medium

1 Hour

A single squash

A package of mild Italian sausage

Four cloves of garlic, minced

Seven or eight chopped basil leaves

1 tablespoon of olive oil, preferably the highest quality available

1 teaspoon of adobo seasoning, available in the spice aisle at most supermarkets

Half a teaspoon of ground pepper

Just a Pinch of Salt

1/2 teaspoon of brown sugar to help balance the acidity of the tomatoes.

A can of tomato puree

One-quarter of an onion, finely minced

Squash:

Cut the squash in half and remove the seeds and pulp from the center. Brush the insides with olive oil and sprinkle with salt. Place the halves cut side down in a baking dish and bake at 350°F for 45 minutes to 1 hour. Use a fork to scrape out the flesh, which should separate into strands.

Italian Sausage Marinara Sauce:

In a deep pan, heat 1 tablespoon of olive oil and toss in the garlic, basil, and onion. Sauté until softened, being careful not to burn them, then add quartered Italian sausage and cook. Season with salt, pepper, and adobo. Once the sausage is nicely browned, pour in the tomato puree and stir in the brown sugar. Let it simmer for 30 to 45 minutes, then dig in and enjoy!