1 spaghetti squash, halved lengthwise
500 g pork sausage 1 lb
250 ml green pepper, chopped 1 cup
250 ml onion, chopped 1 cup
2 garlic cloves, minced
375 ml spaghetti sauce 1 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
Wrap squash halves in plastic wrap. Cook one at a time in microwave on high until tender, about 8 to 10 minutes. Pierce plastic to allow steam to escape; cool.
Meanwhile, sauté sausage, pepper, onion and garlic in large heavy 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.
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.
Preheat oven to 400 F (200 C). Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup (50 ml) parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.
Serves 4