1 large spaghetti squash
6 sweet sausage, cut into bite sized pieces
2 green bell peppers, diced
½ red onion diced
3 garlic cloves, minced
2 14.5oz Muir Glen diced tomatoes, undrained
2 tsp fresh oregano, minced
2 tsp fresh basil, minced
½ tsp salt
½ tsp fresh ground pepper
1 cup shredded Parmesan cheese
Preheat the oven to 375°
Grease a 13 x 9 baking dish or large casserole dish and set aside.
Pierce the spaghetti squash with a knife and place in a baking dish. Bake for 1 hour. Remove from the oven and cool to the point of being able to handle. Remove the seeds and then shred the pulp with a fork, creating strands that resemble spaghetti.
Reduce the oven temperature to 350°.
While the squash is cooking, cook the sausage in a large skillet over medium heat until no longer pink. Add the peppers, onion and garlic and cook until the vegetables are tender.
Add the squash, tomatoes, basil, oregano, salt and pepper and heat through. Remove from the heat and drain the excess liquid. Mix in ¾ cup of the Parmesan cheese and transfer the mixture to the prepared baking dish.
Bake uncovered for 30 minutes. Top with remaining cheese for the last 5 minutes of baking.