Italian seasoning – or blend of oregano, basil, rosemary, marjoram
Roast the squash — cut sides down in a greased pan (I used 1 tbsp of coconut oil) — in a 375 oven for 45+ minutes, until a fork is able to make ‘strings’ when dragged into the flesh. [I do not own a microwave oven & would highly advise that you not use one due to health concerns (radiation & it’s side-effects)]
Halfway through the cooking of the squash — place a grill-proof (cast iron pan) on your grill with some coconut oil, cut veggies, and italian seasoning.
Grill your sausages while the squash and veggies are cooking.
Slice sausages and add to the veggies with your marinara sauce (& bit of cream if desired).
Stir in crumbled feta and allow to simmer over med heat for several minutes until bubbling.
Serve over your spaghetti squash, — add sea salt & pepper — and enjoy!