Ingredients:
· 1 medium spaghetti squash
· ¼ - ½ cup for roasting squash
· Salt & Pepper to taste
For the sauce:
· ¼ C. extra virgin olive oil
· 4 basil stems
· 4 oregano stems
· 4 parsley stems
· ½ onion, fine dice
· 4 cloves garlic, smashed
· 1 lb Italian Sausage
· Salt and Pepper
· 1 (28oz.) can San Marzano Tomatoes, whole (crushed down by hand)
· ½ cup shredded parmesan
Method:
1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. Place up on a baking sheet and fill with ¼ - 1/2 cup olive oil. Season with salt & pepper.
3. Roast for about 40 minutes, or until tender and easily pierced with a fork.
4. For pressure cooker method: Place 1 cup water in pressure cooker and place rack or trivet into pot. Place squash on top of rack, cut side up. Fill with same amount of olive oil and season with salt & pepper. Bring to high pressure and cook for 10 minutes. Let naturally release.
5. Brown the sausage in a pan over medium-high heat and remove.
6. Add the olive oil to the pan over medium heat. Add the basil, oregano, and parsley. Cook for 2-3 minutes without wilting the herbs. Remove and discard. Next add the onion and garlic and season with salt and pepper. Cook for 5-7 minutes, or until the onions are translucent. Add the sausage back to the pan. Add the tomatoes and simmer for 35-45 minutes or until thick.
7. Remove squash from shell and place into a bowl. Top with sauce and shredded parmesan. Enjoy!
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