5 gluten free mild Italian sausage (the John's kind) smoked for 1 hour over hard lump and maple
Cut thick strips of two bell peppers and one medium yellow onion
Dice or press 4 cloves garlic
Heat saucier pan on high, add 2 Tbsp olive oil and peppers, stir vigorously until sweating. Add onions and garlic, keep stirring until brown forming on bottom.
Add 1 tsp dried basil and 1 tsp dried oregeno, stir until fragrant.
Add 1/2 cup red wine and reduce at least half liquid at strong simmer.
Add 1 398ml can diced tomatoes, sausage, and two bay leaves. Cover and simmer at low heat for about 20 mins. Watch diced tomatoes, this can had 5g carb per serving, 3 servings per can. Some had more.
For spaghetti squash, cut in half and scoop out seeds. Sprinkle with drops of olive oil and rub, sprinkle rock salt and ground pepper. Place face down on pan with Parchment at 400 for 40 mins. Turn off oven and let carry for 10 mins. Take out, flip squash over and wait until top stops steaming. Pull fork through to make the noods
by Dominionato
Dining and Cooking