Italian-Style Spaghetti Squash

By Chef Kathryn Rogers
Yield: 6 servings
Rich and hearty tomato sauce packed full of colorful vegetables and tossed with roasted spaghetti squash and Italian sausage. Your taste buds and belly are in for a treat!
Ingredients
1 yellow onion
1 bell pepper, color of your choice
2 large zucchini
1 medium fennel bulb
2 cups cherry tomatoes
12 ounces pasture-raised Italian sausage, about 3 large sausages
1 medium spaghetti squash
1 tablespoon grassfed ghee
2 cloves garlic
Sea salt and red pepper flakes to taste
Extra virgin olive oil
Small bunch fresh basil
Directions
Preheat oven to 350° F.
Cut...
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