Roast 1 medium-large spaghetti squash. Cut in half, facedown on cookie sheet, bottom filled of water. Roast at 350 for 40 mins then check. If the peel is browned and when poked with a fork is soft and can easily spaghetti, it’s done! Let it cool then fork it into spaghetti into a 8×8 or 9/13 dish (dependent on size of squash)
Brown meat and veggies of choice (I used spicy chicken sausage sliced thinly to mimic pepperoni, sliced peppers, zucchini, garlic, basil).
Add the meat and veggie sautéed] to the squash. Mix it together.
Add about 1/2-1 cup of marinara sauce, or pesto or Alfredo if you wish!
Add any spices you want (I like red pepper flakes, garlic powder and salt)
Lightly whisk 3 eggs and add them to the dish. Throughly mix together
Top with any extras: black olives, cheese, jalepenos
Bake at 375 for about 40-55 minutes until browned and bubbling.
Let cool 15 mins.
Add extra fresh basil and parmesan and enjoy!