- 1/2 of 1 spaghetti squash
- fresh shredded parmesan cheese, approx. 1 cup
- 1 pkg, 5 links of italian sausage
- 1/2 jar of basil pesto sauce
Pre-heat oven to 350 degrees. Cut the spaghetti squash in half, place meat side down onto a spray oiled baking sheet. Bake for 20 minutes. Remove from oven and let cool. Scrape the meat of the squash out into a spray oiled 8×8 glass baking dish. Pour the pesto sauce on top and toss squash till the sauce is spread through. Sprinkle the parmesan cheese on to the squash and toss.
While the squash is baking, cook the italian sausage in a pan. Cut the casings off and cook like hamburger till done. Extra seasoning like garlic, onion powder, and cayenne pepper on the sausage is a good idea but not necessary.
Once the sausage is done and the squash is prepared, drain the sausage and place on squash and toss.
Bake again on 350 degrees for 10 minutes to melt the cheese.