Spaghetti Squash Basilico di Pomodoro

You won't feel like you've lost your noodles with this dish! It's fresh and light, with lots of protein and veggies. This dish can serve up to 6 people if you get a larger spaghetti squash. Fall is the perfect time to find these lovely little guys at your local farmer's market!


Ingredients:
A medium to large spaghetti squash
1 lb of Hot or mild italian sausage (I used chicken sausage, but you can use pork)
2 Tbsp Olive Oil
1 Tsp Italian Seasoning (or just dried basil if you like it simple)
2 Fresh medium tomatoes
1 Bunch of asparagus
3 Cloves of garlic
6-8 Large fresh basil leaves (optional)
Salt and Pepper to taste

Directions:
1) Turn oven on to 375 degrees.

2) Clean up all your produce. Chop the tomatoes into chunks, chop asparagus into 1-2 inch segments, mince the garlic cloves, wash your spaghetti squash and cut it in half. They are tough- so take your time and be safe. Scoop out all the seeds and stringy stuff on the squash. Chickens love these scraps- if you have some hens! Spray some cooking oil or rub some olive oil in a baking dish large enough for both pieces of squash. Place the squash cut side down. Cover your dish with tinfoil. You can also use a casserole dish or something with a lid. Bake the squash for 45 minutes or more, until the inside is softened and comes apart like noodles. Don't over bake it or you will have soft squash with no noodle texture!

3) A little bit before the squash is totally done, get a fry pan and cook your sausage. Cut the sausage into edible bits, and set it aside for now. Heat up the olive oil in that pan and cook your minced garlic, a pinch of salt and pepper, and your dried spices (saving the fresh basil for a garnish). After the garlic just barely starts turning a light golden color, add asparagus. Cook the asparagus until it's a nice rich green color- but still crisp. Add tomatoes and add the sausage back in. Fluff your squash apart with a fork and add it to the rest of the ingredients. Try the dish and add more salt or pepper if needed. Plate up each dish and rip your basil apart. Garnish each dish with the ripped basil and sprinkle on parmesan if desired. Voila!