1lbsausagewe used ‘brat’ type sausages but ground sausage would be delicious too
1stripetti squash
½cuptahini
½cupfresh lemon juiceabout 2 lemons
1garlic clove
¼tsponion powder
½tspsea salt
Instructions
Preheat oven to 350° F.
Cut the stripetti squash in half lengthwise and scoop out the seeds. Season with oil/fat of choice and salt and pepper. Place the cut side down on a baking sheet. Bake at 350° F for 30-40 minutes. Note: the shell of the squash does not soften as much as classic spaghetti squash – just want to make sure you don’t overcook it!
Place tahini, lemon juice, garlic, onion powder, and sea salt in a high speed blender or food processor and blend on high until completely smooth. Add water if needed to thin, it will thicken as it chills. Set aside.
Slice the sausage if using links. In a saucepan over medium heat, sauté onions in 1 Tbsp oil (we used avocado oil) for 3-5 minutes. Add sausages and cook until sausages are browned on each side.
When squash is done cooking, remove from oven and let cool enough to handle. Scrape the ‘noodles’ aka strings from the inside of the shell.
Build bowls by starting with squash, topping with sausage and onion mixture and finally topping with tahini.
Eat up!
Notes
This simple meal combines some of our favorite flavors. This will become a staple in your home! Mark our words.