Sundried Spaghetti Squash



Super simple and delicious!


  • 4 applegate sausage links (for 2 people)
  • 1 medium spaghetti squash
  • 4 tbsp sundried tomato pesto(Trader Joe’s has a couple options)
  • 1 tsp basil
  • pepper to taste
  • 1tsp oregano
  • 1/2 tbsp garlic
  • 2 tsp olive oil

Poke holes in the spaghetti squash and bake for 1 hour on 385 degrees. Cut the spaghetti squash in half when done to let the steam out and cool down. Cook the sausages however you would like–grill, george foreman, stove top, however is most convenient. When they are done cooking, cut them in slices and set aside. When spaghetti squash is cool, scoop the seeds out with your handsand throw away or cook them like pumpkin seeds later! Pull the spag squash noodles out onto a plate until you are left with just the shell, and throw the shell away. Heat the olive oil on a pan on the stove over medium heat and add the spaghetti squash noodles. Add the seasonings and the sundried tomato pesto and stir. Cook for about 5-7 minutes and then add the cut up sausage. Remove from heat and serve!


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