Here’s another great recipe for us Primal Followers. If you want to know more about the Primal Blueprint check that link out.

Spaghetti Squash & Sausages By Lee Edwards

Ingredients:

• 1 large spaghetti squash (about 4 pounds), halved lengthwise and seeded
• 3 tablespoons unsalted butter, cut into pieces
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 pound uncooked Italian seasoned chicken or turkey sausage, casings cut into 1/2 – 3/4″ slices
• ½ cup freshly grated Parmesan cheese
• 8 basil leaves, torn. Optional. I only do this when I have fresh basil in my garden. If you buy a bunch you can make pesto out of all that’s left.

Directions:

1.    Place the squash, cut side up, on a damp paper towel in a microwavable dish, or add some water to the dish instead of a damp paper towel. Microwave on high until tender, about 15 minutes. Start cut side down and turn cut side up about half way through cooking.Allow some extra time, sometimes it takes longer than 15 minutes. Scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.

2.    Meanwhile, slice the sausage. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the sausage slices and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.

3.    Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.