Baked Spaghetti Squash

• 1 med spaghetti squash (2+1/2 lb)
• 12 oz bulk Italian sausage
• 1+1/2 cu sliced fresh mushrooms
• 1 med red sweet pepper, chopped
• 1/3 cu finely chopped onion
• 3 cloves garlic, minced
• 1/2 cu chopped olives
• 1/2 t dried Italian seasoning
• 1+1/2 cu red pasta sauce
• 1+1/2 cu shredded cheese ( mozzarella/Monterey Jack
• 1/4 cu snipped fresh parsley

1. 1. Halve squash lengthwise, remove seeds. Place cut sides down in baking dish. Add 1/4 cu water. Cover with vented plastic wrap. Microwave on high power 15 min or until squash is tender when pierced with fork.
2. 2. In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink. Stir to break up sausage. Drain off fat.
3. 3. Preheat oven to 350 F. Scrape pulp from squash (about 3 cu). Coat 11x7 in. baking dish with cooking spray.
4. Layer 1/2 squash in dish, 1/2 sausage, 1/2olives.
5. Sprinkle with seasonings and black pepper
6. Spread 1/2 sauce and 1/2 cheese.
7. Continue with remaining squash, sausage & olives and sauce
8. Bake for 30 min.
9. Sprinkle with remaining cheese.
10. Bake for 5 min
11. Let stand 10 min
12. Sprinkle with parsley.

italian sausage, red sweet pepper, onion, garlic, olives, italian seasoning, parsley

Taken from www.epicurious.com/recipes/member/views/baked-spaghetti-squash-52918131 (may not work)