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Sausage n' Spaghetti -RESTART approved

Updated: Aug 10, 2020

This Meal is one of my favorite comfort dinners! It is a simple one-dish creation that is delicious for the taste buds and satisfying for the hungry appetite.

With this recipe in mind, I plant spaghetti squash in my garden each year. The sausage, i source from Sunny Cove Organic Farm in Alfred, NY. It is grass-fed, organic, and sustainably raised beef. Great ethics, nutrient content, and taste.


1 Spaghetti Squash

2 lbs Italian Sausage

Extra Virgin Coconut Oil

3 Cloves Garlic

Nutritional Yeast Flakes

Himalayan Salt to taste


Slice spaghetti squash in half. Bake at 350 degrees F for 35-45 minutes or until tender. Once baked, scoop out (and compost) seeds. You should then be able to pull the squash apart with a fork. It looks just like spaghetti noodles!

On the stove top, add garlic, sausage, salt, and coconut oil to your favorite frying pan.

Saute on low heat until sausage is cooked but still slightly pink. Add squash and yeast flakes until sausage is lightly browned.

I enjoyed this dish paired with some homemade grape kombucha. I ventured out into the cool summer grass to relax and renourish.

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