Italian sausage16oz or your favorite sausage (turkey, meatless, any sausage will work)
2.5cupsof cherry tomatoes
Preheat oven at 425
Cut top off of the spaghetti squash then cut lengthwise. Split apart and remove all seeds with a spoon from the squash.
Lightly drizzle olive oil and a little salt and pepper on the inside of the spaghetti squash.
Place flesh side down onto a cookie sheet with a lip and bake at 425 for 40-45 mins (until you can push on the skin and it dips and is no longer hard)
While the squash cooks....
Get a large bowl and place 2.5 cups of cherry tomatoes (about 20 oz).
Add 1/2 tbsp salt, 1/2 tsp of pepper, 1/2 tsp of garlic powder, add 2 tbsp of Italian seasoning and 2 tbsp of olive oil and mix up. Taste your seasoning for salt and add more if necessary. Place in oven with spaghetti squash for about 30-35 mins.
Brown sausage 16oz (we prefer Bob Evans Italian sausage) (you can skip this and add more Italian seasoning and portobello mushrooms if you want to add texture, or you can skip this part entirely)
Once the squash is done, (let it cool about 10 mins before you touch it...) grab the skin and use a fork to peel out the inside into the pan with the sausage and toss together.
Add in roasted tomatoes to the mix and add 1/2 cup of shredded parmesan cheese and stir together.
That’s it! Serve and enjoy! Top with a little parmesan cheese and enjoy the delicious “spaghetti”. I promise you won’t miss your regular pasta!