Spaghetti Squash Italiano

The sauce can be stored up to 3 days in a covered container in fridge, or frozen up to two weeks.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs bulk pork sausage
• 1  cup  sliced fresh mushrooms
• 1⁄2 cup  sliced green onion
• 1  garlic clove, minced
• 2 (15 ounce) cans tomato sauce
• 2  medium tomatoes, peeled and chopped
• 2  tablespoons dried basil
• 1  tablespoon dried oregano
• 1⁄2 teaspoon pepper
• 1 (3 lb)  spaghetti squash
• 2  cups  shredded cheddar cheese

Directions

1. Cook sausage in a large skillet until browned, stirring to crumble. Drain sausage, reserve, 2 tablespoons drippings; set sausage aside.
2. Saute mushrooms, onions, and garlic in reserved pan drippings until tender.
3. Stir in sausage, tomato sauce, and next 4 ingredients.
4. Bring to a boil; reduce heat and simmer, uncovered 15-20 minutes, stirring occasionally.
5. Wash squash, pierce with fork several times. Place squash in a shallow baking dish.
6. Bake at 350F for 1 hour or until squash yields to pressure. Let cool.
7. Cut squash in half lengthwise; remove and discard seeds. Using a fork, remove spaghetti-like strands from squash. Plac ehalf of squash in 13x9x2 inch baking dish.
8. Pour half of sauce over squash. Repeat layers. Spread cheese evenly over top. Bake at 350Ffor 30-35 minutes or until bubbly.