1Cut the spaghetti squash lengthwise, scoop out all the seeds, poke holes on the backside, and oil both halves.
2Season the spaghetti squash with desired seasonings.
3Flip the spaghetti squash upside down and cook at 425 degrees for 40 minutes.
4Dice a small onion and add it to a pan with a little bit of oil and some chili oil.
5Cook the onions until softened, then add garlic and cook briefly.
6Add half a pound of Italian sausage and half of a six-ounce can of tomato paste, then cook down.
7Add an entire can of diced tomatoes and half a can of tomato sauce to the pan.
8Let the sauce cook on medium heat for a little bit.
9Add the Boursin cheese (garlic and fine herb) to the pan and mix until melted.
10Add about a fourth cup of heavy cream.
11Stir in some Parmesan and Asiago blend of cheese.
12Once the spaghetti squash is done, shred it.
13Optionally, add the sauce and some mozzarella cheese on top of the shredded spaghetti squash and throw it back in the oven until the cheese is melted.
Ingredients
1 spaghetti squash
oil
1 small onion diced
chili oil
garlic
0.5 lb Italian sausage
0.5 6 oz can tomato paste
1 can diced tomatoes
0.5 can tomato sauce
Boursin cheese garlic and fine herb
0.25 cup heavy cream
Parmesan and Asiago blend of a cheese
mozzarella cheese
Equipment
panoven
Tips
Don't skip seasoning the spaghetti squash as it makes it delicious on its own.
The Boursin cheese (garlic and fine herb) is key to the recipe and cannot be substituted.
One half of the spaghetti squash will fill you up and makes good leftovers.