- Preheat oven to 450F.
- For squash: Slice spaghetti squash in half length wise and remove seeds. Drizzle squash on cut side with olive oil then sprinkle with pink s+p. Lay cut side down on baking sheet and roast for about 30 minutes. Remove and let rest until cool enough to handle. Using a fork, shred flesh and remove to a medium bowl.
- For sauce: Heat ghee in skillet over medium heat, then add sausage and 1 tbsp Italian Zest, and cook until completely browned. Next, add jar of marinara sauce and remaining 1 tbsp Italian Zest, stir and cook over medium low for another 10-15 minutes, until sauce is nice and hot.
- Combine about 3 cups of the sauce to the bowl with shredded spaghetti squash, stirring to combine. Fill each of the squash shells with mixture. Add back into oven for another 10 minutes, adding shredded cheese and/or pesto on top if desired.