Baked Spaghetti Squash Casserole - cooking recipe

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

Preparation

Halve squash crosswise; remove seeds.
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.
In a large skillet cook sausage, mushrooms, pepper, onion and garlic over med heat until sausage is no longer pink; drain fat.
Preheat oven to 350 degrees.
Scape pulp from squash (about 3 c) wipe out baking dish and coat with nonstick spray.
Spread half the squash in dish, add half the sausage mixture and half the olives.
Sprinkle with seasoning and 1/8 tsp pepper.
Top with half the sauce and half the cheese.
Top with remaining squash, sausage, olives and sauce.
Bake for 30 min, sprinkle with remaining cheese, bake for 5 more min or until cheese is melted.
Let stand 10 minutes before serving.