Baked Spaghetti Squash with Plant Based Sauce 🌱 🍝

• 1 large spaghetti squash
• Avocado oil cooking spray
• 1/2 cup chopped red onion
• 1/2 cup chopped bell pepper
• 1 tbsp. minced garlic
• 2 links Beyond Hot Italian Sausage
• 1 - 14.5 oz. can petite diced tomatoes
• 1/3 cup spicy arrabbiata sauce
• 1 tsp. Italian seasoning
• 1 tsp. crushed red pepper
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• freshly ground black pepper
• 2 oz. shredded vegan Mozzarella cheese

Preheat oven to 400F.

Slice the spaghetti squash in half lengthwise and remove all seeds and pulp with a spoon.

Spray with avocado oil spray and lightly season with salt and freshly ground black pepper.

Place them in a baking dish face down, skin side up and pop them in the oven for 50 minutes.

When there is about 20 minutes remaining for the squash, heat a skillet over medium heat and spray with avocado oil spray.  Add the onion and bell pepper to the pan, and cook, stirring occasionally, until starting to soften, about 4 minutes.  Add the garlic, and continuously stir for 1 minute.  Crumble the two sausages into the pan and cook for about 5 minutes, until sausage is cooked through  Pour the diced tomatoes and tomato sauce into the pan and season with the Italian seasoning, crushed red pepper, onion powder, garlic powder, salt and freshly ground black pepper and allow the sauce to simmer for 10 minutes.

When the squash is done, pull it out of the oven and carefully turn them over so they are skin side down in the dish.  Use two forks to fluff the spaghetti-like strands, leaving the strands in the shell.

Divide the sauce over the two halves.

Sprinkle 1 oz. shredded vegan cheese over the top of each.  Turn the oven to broil, pop the dish back into the oven and allow to broil until cheese is melted and starting to brown, about 2-3 minutes.

ENJOY!