spaghetti squash with sausage, brussels sprouts, and apples
Recipe type: entree
Serves: 4
  • 1 spaghetti squash
  • olive oil
  • sea salt, to taste
  • 1 pound breakfast sausage (I use chicken or turkey)
  • 1 tablespoon coconut oil
  • 1 bag Brussels sprouts, quartered
  • 1/2 purple onion, cut into slivers
  • 2 apples, cut into slivers
  • 1/2 teaspoon sea salt
  • 1 tablespoon thyme
  1. Preheat oven to 400 degrees, and place the whole spaghetti squash in the oven while it is preheating.
  2. After a few minutes, remove the spaghetti squash, cut it in half, and scoop out the seeds.
  3. Place cut side up on a parchment lined baking sheet, and rub a little olive oil over the inside of the squash.
  4. Bake for 45 minutes, and then fluff spaghetti squash "noodles" out of the shell with a fork.
  5. Transfer the "noodles" to a bowl, and toss them with a drizzle of olive oil and a sprinkle of sea salt to taste.
  6. Meanwhile, blanch the Brussels sprouts in boiling water for two minutes, and then transfer to an ice bath.
  7. In a large saute pan, brown the sausage and onion in the coconut oil until no longer pink.
  8. Add the Brussels sprouts, and saute for about 7 minutes.
  9. Add the apples, thyme, and sea salt, and saute for 5 minutes more.
  10. Divide the spaghetti squash onto 4 plates, and top each dish of squash with 1/4 of the sausage, Brussels sprouts, and apples mixture.
Recipe by The Naked Avocado at