I love growing squash because I love eating it. This is a great recipe and perfect if you want to skip the pasta for a change. Make the Italian Sauce*, found in the "dinner" section, but make just half a recipe of sauce for this recipe.
1 medium spaghetti squash (2 1/4 lb.)
12 oz. bulk Italian sausage
1 1/2 cups sliced fresh mushrooms
1/2 recipe "Italian sauce"*
1 1/2 cups shredded m0zzarella, or Italian blend cheese
1/4 cup fresh Italian parsley is desired.
Half the squash crosswise; remove seeds. Place cut sides up in a 2-quart rectangular baking dish. Add 1/2 cup water. Cover with foil and bake at 400 for 45-60 minutes until squash is tender when pierced with fork, not mushy. In a skillet, cook sausage and mushrooms until sausage is no longer pink. Drain fat. Preheat oven to 350 degrees. Scrape pulp from squash. Wipe out baking dish and coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture. Top with half the sauce and half the cheese. Repeat for one more layer of squash, sausage, sauce . Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes more or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley. Serves 6.