Baked Paleo Spaghetti Squash Dinner
Ingredients
- Spaghetti squash
- 1 onion
- 1 cup mushrooms
- Avocado oil
- 1 package Italian sausage
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 28 oz can diced tomatoes
- 6 oz tomato paste
Preparation
Microwave the spaghetti squash for 3-5 minutes or boil to soften it.
Slice the squash in half and remove the seeds with a spoon.
Bake the squash at 400°F for 45 minutes.
About 15 minutes before the squash is done, dice the onion and mushrooms.
Sauté the diced onion and mushrooms in avocado oil over medium heat for 5-6 minutes.
Add the Italian sausage and cook until browned.
Add 1 teaspoon of Italian seasoning, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder; cook for a few more minutes.
Add a 28-ounce can of diced tomatoes and 6 ounces of tomato paste; stir well.
Once the squash is done baking, remove it from the oven and use a fork to scrape out the noodles.
Add the sauce to the squash boats and bake for another 10-15 minutes.
Note that this recipe makes plenty of leftovers, which can be reheated for future meals.
