1 whole spaghetti squash, pierced with knife a few times
1 recipe marinara sauce or 1 store bought compliant jar
1 pound Italian sausage links, casings removed and rolled into 1″ balls
1 medium zucchini, chopped
1/4 onion, chopped
2 garlic cloves, minced
salt and pepper
Preheat oven to 375 degrees. Place spaghetti squash on rimmed baking sheet or in a 13″ x 9″ pan and roast for 45 minutes to and hour, until soft when pressed. Rotate once or twice through roasting process. Remove from oven and let cool about 15-20 minutes.
Heat a large skillet over medium high heat. Add olive oil and cook the sausage until browned and cooked through, about 8 minutes. Add onions and saute until translucent. Add zucchini and garlic and cook for about 2 minutes, until zucchini is lightly golden and garlic has sweated to translucent.
Add marinara sauce to skillet and simmer for 5-10 minutes on low.
Using a large chef’s knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Using a fork, scrape out the noodles in the squash and transfer to a bowl, toss with a tablespoon or so of ghee. Season with salt and pepper.
To serve, place a scoop of the spaghetti squash on a plate and top with sauce.
Note: A mixture of ground beef and sausage would be a nice alternative to straight Italian sausage and may make the meatballs less dense.
Recipe adapted from Tastes So Lovely, Spaghetti Squash and Meatballs.