Stay cozy with a light, low carb & satisfying one pan dinner. The crispness of the spaghetti squash and the herbaceous rosemary & herb Sausage gives a delightful balance when you take each bite. 

Ingredients: 

• 1lb Triple C Rosemary & Herb Sausage - remove from casing!
• 1 medium Spaghetti Squash 
• 1 c. chopped spinach 
• 1/2 red onion, diced
• 1.5 c. vera pasta marinara sauce ( found in our shop! )
• 1 Tomato, sliced 
• 1 Yellow pepper, diced 
• 2 tbs. Basil Lemongrass olive oil ( or your favorite OO from Cardenas!) 
• 1/2 c. Shredded Parmesan - I shred my own - it tastes so much better
• Salty Acres Salt 
• Italian Seasoning 
• Crushed Red Peppers 

Preparation: 

• Preheat Oven to 400° 
• Cut Spaghetti Squash in have lengthwise & remove all seeds. 
• Place spaghetti squash skin down on a baking sheet & drizzle with your olive oil & sprinkle some salt 
• Bake for about 35 minutes or until tender 
• When done, let it cool a bit & with a fork scrape the strands away from skin & set aside 
• Remove Rosemary & herb sausage from casing, warm up your cast iron to medium heat & add a little olive oil.  Brown sausage for about 7 minutes or so.  
• Add onion & garlic and sauté until fragrant
• Add yellow pepper & sauté for another 2ish minutes   
• Sprinkle salt, italian seasoning & crushed red peppers to your liking. 
• Next add your spinach and stir until wilted 
• Then spoon in the spaghetti squash & mix as much as you can! I used a fork to mix because of the strings...it was difficult with a spoon! 
• Add Vera Marinara sauce - I chose to use their spicy to give it a little kick! 
• Top with sliced tomatoes & shredded parmesan 
• Pop your cast iron into the oven for about 8 minutes or until parmesan is melted and a little crispy! 

Easy peasy! Pair this with Mainstreet Grains bread & maybe some Moods Apple Cider & you have yourself a beautiful fall dish! Stac (my Mom!) doesn't like cheese & she even loved this! 

As always, Made with Love By Corie <3