The first step is to roast the squash - see how HERE
While the squash is roasting, heat the olive oil in a large skillet over medium heatAdd in the sliced sausage and saute until nicely browned and heated throughRemove from the pan with a slotted spoon and set aside
Add the shrimp to the same pan (add more oil if needed) and season with 1 Tbls of the creole seasoning Saute for 3-4 minutes until shrimp is pink and just cooked through and remove from pan
Add in the sliced onion and peppers, saute for 5 minutes until veggies start to soften, then stir in the minced garlic and remaining fire roasted tomatoes - let simmer gently for another 5 minutes Stir in the sausage, shrimp and cooked spaghetti squash and leave over heat until it is all warmed through (3-5 minutes)Add filling to the squash shells and top with fresh parsleyEnjoy!
I use andouille sausage in this recipe, if you are doing a round of Whole30, be sure to check the labels for added sugars or additives. If you can't find a compliant andouille, smoked sausage also works incredibly well in this stuffed squash. I got my wild caught shrimp from ButcherBox, it is my favorite place to get the best quality meats and seafood and it gets delivered right to my front door!