Name: Breakfast Spaghetti Squash Boats
Prep time: 5 min
Cook time: 65 min
Yield: 2, 2 servings
Ingredients: 1/2 onion (sliced); 2 eggs; 1/4 tsp sea salt; 1/8 tsp ground black pepper; 3 garlic cloves (minced); 1/4 cup coconut milk; 1 tbsp coconut oil; 6 oz fresh baby spinach; 1 tsp tapioca starch; 1 small spaghetti squash; 6 Jones Dairy Farm All Natural Turkey Sausage links (thawed and chopped); Optional: red pepper flakes (for garnish)

Instructions

Preheat the oven to 400 degrees F. Cut the spaghetti squash in half and remove the seeds. Place cut side down on a baking sheet. Bake for 30-35 minutes until the squash is cooked through and the skin is soft when you press on it.
OR, use the Instant Pot method to cook the spaghetti squash: Place the steamer rack that came with the Instant Pot in the pot, and pour in 1 cup of water. Place the whole spaghetti squash, uncut, on the rack. Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual. Release the pressure immediately and open the lid. Cut the squash in half.
Remove the seeds, then use a fork to loosen up the flesh of the spaghetti squash, but leave them inside the skin. Set aside.
Preheat the oven to 425 degrees F.
Heat coconut oil in large skillet over medium high heat.
Add onions and sauté for 4-5 minutes until translucent.
Add garlic and stir together for 1 minute until fragrant.
Add Jones Dairy Farm All Natural Turkey Sausage, spinach, coconut milk, salt, and pepper, and cook stirring until the sausage is cooked through and the spinach has wilted down, about 5 minutes
Stir in tapioca starch until the mixture is slightly thickened, then remove from heat.
Top the spaghetti squash halves with the sausage and spinach mixture, dividing them evenly.