PS - Hope you like the new look!
1 Spaghetti Squash (approximately 3 pounds)
2 tablespoons olive oil, divided
1 red onion or 5-6 medium shallots, sliced
3 cloves garlic
1 pound/4 links Spicy or Sweet Italian Sausage, depending on your affinity for spicy food (we use Niman Ranch Spicy Italian - 100% allergen free!)
Handful fresh basil (10-12 leaves), julienned
1 tbsp fresh oregano, chopped
1 teaspoon red pepper flakes
Preheat the oven to 375 F.
Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and place face down on a sheet pan, well oiled with 1 tablespoon of the olive oil.
Bake for 40-45 minutes, until the squash flesh separates into strands with a fork easily. Place in a bowl, and set aside.
While the squash is baking, chop the garlic, onion, and remove the sausage from its casing.
In a large sauté pan over medium heat, add the remaining olive oil, onion, and garlic, and cook until soft, stirring every 30 seconds or so. Add in the sausage, and continue to occasionally stir as the sausage browns, about 5 minutes.
Add the spaghetti squash to the pan, along with the oregano, red pepper flakes, kosher salt and freshly ground black pepper. Gently fold all together to combine and heat through.
At the last second, mix in the fresh julienned basil, and serve immediately!