Dried herbs – onion power, garlic, thyme, salt and pepper
Fresh herbs - Italian parsley, thyme and oregano
1.5 small packages of plain goat cheese
½ cup of craisins
Melted butter
Olive oil
DIRECTIONS
Cut spaghetti squash in two. Season with onion powder, thyme, salt and pepper and olive oil. Bake face down on parchment paper for 30-45 minutes on 400.
Meanwhile, cook hot Italian sausage, onion, garlic in a frying pan until cooked through. Add two large handfuls of fresh spinach at the end and stir until wilted. Add half a cup of craisins.
When squash is soft, brush melted button on the squash halves. Add sausage mixture and dripping to each squash. Top with 1.5 small packages of sliced goat cheese.
Return stuffed squash into the oven and cook 10 minutes on 400 degrees. Then broil 3-5 minutes.
Top with fresh herbs – Italian parsley, thyme and oregano.
