Tomato Basil Spaghetti Squash
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Tomato Basil Spaghetti Squash

Submitted by: Isabel De Los Rios

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 3

Comfort food at its healthiest!


    1 c. fresh basil

    1/2 med. spaghetti squash

    2 tbsp. coconut oil

    2 clove garlic

    4 med. tomato

    1/2 tbsp. coconut oil

    4 Italian chicken sausage


Wash outer skin of spaghetti squash. Pierce skin of spaghetti squash 10-12 times. Place on parchment paper lined baking sheet, whole. Bake at 375°F for 1 hour or until fork or knife can easily pierce skin with little resistance. Let cool for 45 minutes. Cut off ends then cut in half, lengthwise. Remove seeds with a spoon or fork. Gently scrape insides of spaghetti squash with fork to remove strands.

Mince garlic and dice tomatoes; set aside. Heat up large pan on medium-low heat. Add 2 tablespoons coconut oil. Add garlic. When garlic becomes fragrant, add tomatoes; mix frequently and let cook for 10 minutes.

Heat up a separate small pan on medium-low heat. Add ½ tablespoon coconut oil then cook or heat sausages and cut them into small pieces once done.

While sausage is heating up, add basil leaves to tomato mixture, and continue to cook for about 5 more minutes, until basil is wilted. Pour tomato basil sauce over spaghetti squash and mix in sliced sausage.