Preheat oven to 350º Fahrenheit. Cut squash in half lengthwise and discard the seeds.
Spray squash lightly with coconut oil and sprinkle with sea salt. Place cut-side down on a baking sheet. Bake squash 35-40 minutes or until tender. Using my oven, 35 minutes makes the squash noodles al dente, and 40 minutes makes them more tender. Test doneness by inserting a fork. If the fork slides in easily, the squash should be tender. Remove from oven.
While squash is baking, prepare the filling. Heat a large skillet over medium high heat. Add butter. When butter stops foaming, add the onion.
Cook onion, stirring occasionally, until onion is just starting to brown and starts to become translucent. Add the ground sausage. Cook sausage mixture, stirring occasionally, until sausage is browned and cooked through. Drain and discard excess grease.
Stir in garlic and cook for one minute. Add tomato sauce, whipping cream, basil, oregano, red pepper flakes, black pepper, and sea salt. Stir until sauce has thickened. Taste and adjust seasoning. Set aside.
When squash has reached the desired level of tenderness, remove from the oven. Increase oven temperature to 400º Fahrenheit. Turn each squash half using tongs or oven mitts, so that they are on the baking sheet with the cut side up.
Fill the squash halves with the sausage mixture, then sprinkle 1 tablespoon parmesan cheese and 2 tablespoons mozzarella cheese on top. Bake in 400º oven for about 5 minutes or until cheese has melted. To serve, cut each half into three pieces, or scoop the squash and filling out of the shell.
Serving size: 1/6th of the entire stuffed squash
Fat (g): 31
Total carbs (g): 10
Fiber (g): 1
Protein (g): 19
Net carbs (g): 9