High Protein Cheesy Sausage Spaghetti Squash

Ingredients

• 1 spaghetti squash
• 1 pint grape tomatoes, diced
• 1 container Boursin cheese, cut in half
• 1 lb Italian sausage
• 1 tbsp minced garlic
• Mozzarella cheese, for topping
• Fresh basil, for garnish
• Avocado oil, for drizzling
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste
• Crushed red pepper, to taste

Method

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides with avocado oil and season with salt, pepper, paprika, and crushed red pepper.
3. Place half the Boursin cheese in the center of each squash half, then scatter the diced tomatoes and minced garlic around it.
4. Set the squash halves cut side up on a baking sheet and bake about 45 minutes, until tender and easily shredded with a fork.
5. While the squash bakes, cook the Italian sausage in a skillet over medium heat, breaking it into crumbles until browned through, then drain excess fat.
6. Once the squash is tender, top with mozzarella and bake another 10 minutes until melted and golden.
7. Fluff the squash strands with a fork, mixing in the melted Boursin, tomatoes, and garlic. Top with the cooked sausage and fresh basil before serving.