Spaghetti squash is amazing. It’s like having an affair on pasta but not having the super bloated feeling after or feeling bad because it really is that good and so versatile.

It’s a food affair I can get down with đŸ˜‚

This little boat is filled with spicy sausage (regular sausage is great too I just like spicy), kale, cherry tomato and spaghetti squash. That’s it! Nothing complicated. Most of The process is completely hands off even which is a huge plus in my book!

I’m super simple in how I cook my spaghetti squash. Four steps

1. Preheat over to 405 degrees

2. Cut squash in half and dig out all the goodies and toss

3. Set on cookie sheet and season with pepper & pink Himalayan salt (must have in the kitchen!)

4. Cook for 30-40 minutes depending on desired doneness. I like mine a little crunchy so it stays in for 32 minutes.

After squash is done cooking I turn the oven off and leave it in a bit to keep it warm and start cooking the rest.

Serves 2

1 spaghetti squash

1/2 lb of sausage (spicy or not your preference)

1 cup of cherry tomato’s chopped in half

2 big handfuls of kale

I like as little dirty dishes as possible so I cook everything in one pan. Start with sausage add to pan and break apart while cooking with a wooden spoon. Right before it’s done add cherry tomato’s to pan and cook for about another 2-3 minutes or until they start to get soft, next add kale and mix all together while cooking.

Run a fork over spaghetti squash halves so it looks like pasta and transfer to a bowl add sausage and veggies and mix all together, transfer back to empty squash halves.

Cooking time: 40 minutes

Hands on time :15

Pair with a nice wine and a smile and your husband is going to think your Wonder Woman and offer to give all the kids a bath and clean the kitchen. Your welcome.

Love to hear what you think if you make this amazing dish!