Flavorful pesto meets spaghetti squash in this low-carb, 5-ingredient meal that will make your weeknight dinner "shortlist."
Preheat oven to 375 degrees Fahrenheit.
Spray medium or large casserole dish (13 X 5 should be fine for this one) with coconut oil or olive oil.
Add cooked spaghetti squash, spreading out to fit entire pan (should be halfway full).
Spoon pesto over spaghetti squash and mix together, until spaghetti squash is coated thoroughly.
Scatter sliced sausages and tomatoes evenly, distributing around spaghetti squash.
Bake for 20 minutes.
Top with a sprinkling of parmesan cheese and bake for another 5.
Serve with a slotted spoon and garnish with parmesan and fresh basil.