This is a great way to add protein to your low-carb spaghetti squash! The smoky flavour of our Capital Ham Sausage pairs perfectly with the subtle sweetness from the squash.
Heat oven to 425ºf.
Carefully cut the spaghetti squash lengthwise. Scoop out the seed and discard. Brush each half of the squash with 1 tbsp. of olive oil. Place squash in a bake sheet/dish, skin side down, and place in the oven on the middle rack. Bake for about one hour and 15 minutes.
While the squash is baking, heat the oil in a fry pan on medium heat. Add the sausage. Fry for 7-10 minutes, until golden brown. Add the onion and cook for another 5 minutes, until onion are translucent. Add the garlic and cook until fragrant. About 2 minutes. Remove pan from heat.
Remove squash from the oven and allow to cool for 10-15 minutes. When cool enough to handle scoop out the strands with a fork into a large serving bowl. Add the butter and mix until melted. Next and the ham sausage mixture and toss until well combined. Mix in the parmesan cheese and salt and pepper to taste. Serve immediately.