Step 1

Preheat your oven to 435 degrees. Cut the squash in half, lengthwise, and scoop out the seeds and strings. Brush inside with olive oil and sprinkle with sea salt.

Step 2

Place face down on a foil lined baking sheet, and roast in the preheated oven for 25 mins or until the top of squash is just soft enough to push in with your finger. The time will vary depending on the size of the squash.

Step 3

Meanwhile, heat a large skillet over medium heat, once heated, add the cooking fat.

Step 4

Remove casings from sausage and crumble into the skillet, then sprinkle red pepper flakes over sausage. Use a spatula to break apart the sausage as it cooks. Cook 2-3 mins or until browned and crumbled.

Step 5

Once sausage is browned, add onions and stir, cook about 2 minutes until softened, then add garlic and continue to cook another minute, stirring.

Step 6

Once garlic is softened, add in the tomatoes, coconut cream or milk, salt and Italian seasoning or fresh herbs. Stir to combine everything, then bring to a boil. Lower heat and allow mixture to simmer 2-3 minutes.

Step 7

Once squash is done, lower oven temp to 400 F. Allow squash to cool long enough to handle. Use a fork to remove the "spaghetti" by scraping squash lengthwise.

Step 8

In a large casserole dish, layer the spaghetti with the sausage mixture to evenly mix. Bake in the preheated oven 15-20 mins or until heated through. Enjoy!