Easy Spaghetti Squash Casserole

• 1 spaghetti squash (med-smallish)
• 1 cup spaghetti sauce or 1 cup fire-roasted tomatoes
• 1/2 cup grated parmesan cheese
• 1 cup mushroom (sliced or diced)
• 1 small sweet onion
• 1/2 lb ground beef (optional)
• 1/2 cup Italian sausage (optional)
• 1 tablespoon butter (may use just oil if vegan)
• 1 tablespoon olive oil
• 1 cup shredded mexican cheese or 1 cup Italian cheese blend
• 1 scoop sour cream or 1 scoop Greek yogurt

1. 1. Cut spaghetti squash in half (length wise). Scoop out seed from center. Put in baking pan cut side down. Pour in 2 cups water (enough to cover bottom of pan plus a little). Cover with foil. Bake 350 degrees for approximately one hour - depending on size. Test for doneness with a fork. Fork should pierce the squash easily. (if you like your squash less done then cook accordingly).
2. 2. When done take fork/spoon and scrape out the fibers of the squash. Drain well to get rid of liquid.
3. WHILE SQUASH IS BAKING:
4. 3. Brown up ground beef and Italian sausage. Drain. Set aside.
5. WHILE SQUASH IS BAKING ABOUT 1/2 WAY THROUGH (@30 MIN MARK):
6. 4. Dice up onions and mushrooms.
7. 5. Sautee onion in butter/oil. When onions start to brown add mushrooms. When done add in spaghetti sauce and/or fire roasted tomatoes. Heat til warm. Remove from heat.
8. 6. Mix in baked squash, ground beef, sausage and parmesan cheese. Transfer to baking dish. Top with 1 cup. shredded cheese.
9. 7. Bake 350 until cheese is melted and slightly browning. About 1/2 hour.
10. 8. Remove from oven serve. Serve with spoonful of sour cream or plain greek yogurt.

spaghetti sauce, parmesan cheese, mushroom, sweet onion, ground beef, italian sausage, butter, olive oil, mexican cheese, sour cream

Taken from www.food.com/recipe/easy-spaghetti-squash-casserole-513182 (may not work)