It's not fall without squash and lucky for us, there are a million kinds. Pumpkin is the most popular type being perfect for everything from sweet to savory with butternut squash coming in at a close second which is fantastic to roast or use in soups. And then there's spaghetti squash. The easiest one to handle and a great substitution for carbs like pasta. Packed with nutrients, it's incredibly easy to handle even for beginner cooks. This recipe is a fantastic fall meal and hands-off for the most part. All you have to do is sit and wait!

Spaghetti squash is a lot easier to manage than you'd think. Simply sprinkle with a bit of olive oil, season generously with salt and pepper and roast in the oven. When it's finished, it will easily come out of the skin. Place one half in a bowl and use a fork to shred it. If you cook it long enough, it will practically fall out without you needed to do any work.

Marinara is also much easier to make than you might think. Skip the store bought stuff and make your own at home with our simple recipe using four ingredients plus dried herbs. Simply mix it all together on the stove and let it simmer while the squash cooks. It will become nice and fragrant making the house smell divine and the flavors will all meld together. Give this dish a bit of protein by cooking Italian sausage in a skillet. Here you have a carb-free Italian dinner.

SPAGHETTI SQUASH WITH HOMEMADE MARINARA AND SAUSAGE
Ingredients:
1 small Spaghetti Squash, sliced in half and seeds removed
2 tbsp. Olive Oil
14 ounces Petite Diced Tomatoes
8 ounces Tomato Sauce
2 tsp Tomato Paste
1 tbsp. Dried Basil
1 tsp. Dried Parsley
1 tsp. Dried Oregano
2 Garlic Cloves, minced
4 Italian Sausage Links
salt & pepper

Directions:
1. Preheat the oven to 400 degrees. Place spaghetti squash flesh side up on a baking sheet. Drizzle with olive oil, salt and pepper. Bake 45-50 minutes until soft. Remove from the oven and let cool for about 10 minutes.

2. Meanwhile, in a medium saucepan, add diced tomatoes, tomato sauce, tomato paste, basil, parsley, oregano, garlic, salt and pepper. Bring to a boil, lower heat and simmer 20-30 minutes.

3. Heat a non-stick skillet over medium-high heat. Cook sausage, turning once or twice until browned on all sides and cooked through. Remove from heat.

4. Using a fork, shred the spaghetti squash into a medium-sized bowl. Toss with tomato sauce. Serve with sausage.