Ingredients

• 2 1/4 lbs spaghetti squash, medium
• 12 ounces Italian sausage, ground
• 1 1/2 cups fresh mushrooms, sliced
• 1 green bell peppers or 1 red bell pepper, chopped
• 1/3 cup onion, chopped
• 3 garlic cloves, minced
• 4 1/4 ounces olives, chopped
• 1/2 teaspoon dried Italian seasoning, crushed
• 1 1/2 cups red pasta sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1/8 teaspoon pepper
• 1/4 cup water

Instructions

1. Halve squash crosswise; remove seeds.

2. Place cut sides down in a 2 qt rectangular baking dish, add 1/4 c water, cover with ventilated plastic wrap and microwave on HIGH for 10-15 minutes or until squash separates when pierced with a fork. Rearrange once for even baking. DO NOT over cook squash or it will be mushy.

3. In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.

4. Preheat oven to 350 degrees.

5. Scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.

6. Spread half the squash in dish, add half the sausage mixture and half the olives.

7. Sprinkle with seasoning and 1/8 tsp pepper.

8. Top with half the sauce and half the cheese.

9. Top with remaining squash, sausage, olives and sauce.

10. Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.

11. Let stand 10 minutes before serving.