Preheat oven to 350 degrees. Pierce the sides of spaghetti squash with a knife and bake for 1 hour.

Remove spaghetti squash from oven and allow to cool before cutting open.

While spaghetti squash is cooking, sauté onion and garlic until translucent in a large saucepan with coconut oil or your favorite cooking fat.

Add pork sausage and brown until no longer pink. Drain excess fat.

Add tomato sauce, mushrooms, basil, salt, and pepper, and bring sauce to a simmer. Simmer for about 5 minutes.

While sauce is simmering, cut open and clean out spaghetti squash flesh. Remove and throw away seeds and use a fork to shred as much flesh as possible during this stage. Shredding the flesh now will make mixing it all together infinitely easier later.

Place shredded spaghetti squash flesh in a large mixing bowl.

Whisk 3 eggs and set aside.

Preheat oven to 400 degrees so that it is ready to “bake” the entire mix.

Combine spaghetti squash and tomato-sausage mixture in the large bowl. Make sure it’s mixed well.

Once combined, mix in 3 whisked eggs. At this stage the mixture will still be warm. Add eggs only if you’re going to finish cooking the dish immediately. If you don’t intend to finish the cooking immediately, allow the mixture to cool before adding the raw eggs. This will allow you to avoid any questionable cooking of the eggs due to the temperate of the mixture.

Once the eggs are mixed in well, pour mixture into a greased 9 x 13 baking dish and bake for 1 hour at 400 degrees.

Garnish with fresh basil leaves and serve with a fresh chopped iceberg lettuce salad. Enjoy!