Ingredients

• 1 spaghetti squash, halved lengthwise, seeded
• 1 pound chicken sausage
• 1 cup chopped mushrooms
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 ½ cups tomato basil sauce
• ½ cup grated Parmesan cheese

Directions

1. Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, mushrooms, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in sauce.
2. Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells.
3. Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with ¼ cup Parmesan. Bake uncovered until heated through, about 20 minutes.

Enjoy!