Baked Sausage & Peppers Stuffed Spaghetti

INSTRUCTIONS

1. 1 Slice your spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with Himalayan Salt & Pink Peppercorn to your taste, then bake at 400 degrees for 30 minutes, face down.
2. 2 While the squash is cooking, sauté your sliced onions and peppers in olive oil for about 3-4 minutes, then add in chopped garlic and sliced sausages. Sauté until lightly browned or to your liking. Remove from heat and set aside.
3. 3 Remove squash from the oven and let it cool. Then, using a fork, start to pull the spaghetti-like strands up from the squash.
4. 4 Add 1 tbsp butter, FlavorGod Italian Zest, and 1/2 cup marinara to each half of the spaghetti squash. Mix well, then top with the sausage and peppers mixture, followed by the mozzarella shreds.
5. 5 Put back in the oven and bake for another 5-7 minutes until the cheese melts. Top with fresh basil and enjoy!