A stuffed squash recipe that uses the flavors of caprese salad.
Preheat oven to 400 degrees.
Place spaghetti squash in microwave for 3 minutes.
Slice lengthwise and scoop out seeds.
Coat lightly with coconut oil. Place cut side down on baking tray and cook for 40 minutes.
Cook ground sausage in skillet.
Place sausage in large bowl with halved tomatoes.
Using a fork, scrape out inside of spaghetti squash, leaving 1/4 inch in shell. Add spaghetti squash strands to sausage and tomatoes.
In large saucepan, place ghee, 1/2 cup milk, and laughing cow cheese wedges. Cook over medium low heat until well blended.
Add basil, salt, and pepper to sauce and mix well.
Add mozzarella and remainder of milk to sauce. Stir until cheese is just melted.
Pour sauce mixture over sausage mixture and mix well.
Spoon squash mixture back into the empty shells, dividing evenly.
Sprinkle shredded mozzarella liberally over filled shells.
Place in oven for 10 minutes, until cheese is slightly browned.