• First, heat a frying pan on the stove on medium heat.
• Second, add avocado oil to the pan allow it to get hot.
  2 tsp avocado oil
• Once the pan is hot add chopped onion, bell peppers, carrots, and minced garlic.
  3/4 cup chopped onions, 1/2 cup chopped carrots, 1/2 cup chopped bell peppers, 1 whole minced garlic clove
• Next, stir so that the vegetables don't burn.
• Finally, remove the sausage from the casings.
• Add the sausage to the pan.
  1 l lbs. Sweet Italian Sausage
• Next, break up the meat with a spatula.
• Continue until the sausage is cooked through.
• Finally, add in the zucchini.
  1 1/2 cup chopped zucchini
• Add remaining ingredients.
  1/4 cup sun-dried tomatoes, 1 cup chicken or vegetable broth, 4 tbsp Moroccan Harissa, 1 tbsp Hickory BBQ Sauce, 1 tsp pink salt, 1/2 tsp black pepper
• Stir and serve over spaghetti squash if you like.
• Top with shredded fresh parmesan if you like.

Spaghetti Squash

• Preheat oven to 400.
• First, a whole 4-5 lb spaghetti squash on a baking tray. Pierce the squash with a fork.
  5 1/2 cups Cooked spaghetti squash
• Second, bake the squash for thirty minutes.
• Next, using a fork turn the squash over and cook an additional 30 minutes.
• Finally, allow it to cool slightly.
• If you can easily pierce the outside of the squash remove it from the oven, if not cook another 5 - 10 minutes.
• Next, cut in half and remove the seeds.
• Lastly, using a fork remove the cooked squash from the peel.