This is what I call homemade fast food. I pop a spaghetti squash in the oven before the dogs and I go walking. When we get back, it's almost done. Then the rest is made up, plopped in a pan, and baked. Sometimes we have a green salad with it, but not always. With the onions, mushrooms, sauce and squash, I'm thinking the vegetable category is covered.
It started out as a lasagna recipe but, as they often do, has evolved to become simpler. I've renamed it. If you don't know about hot dish, it's what a casserole is called in North Dakota (where I grew up), South Dakota, and Minnesota.
Italian Spaghetti Squash Hot Dish
1 lb. Italian sausage*
1 25.5 oz. jar pasta sauce (I use Muir Glen's tomato basil)
1 cup chopped onions
1-2 cups sliced mushrooms
2 cloves pressed garlic
2 t. dried basil
1 t. salt
1 T. dried oregano
1 large spaghetti squash
8 oz. sliced whole-milk mozzarella cheese
grated Parmesan cheese
Poke 5-10 holes into the squash and bake at 375 degrees for an hour (leave it whole).
Saute the onions, garlic, and Italian sausage, adding the mushrooms last. Add the spices and the sauce; simmer for at least 15 minutes.
Slice the baked squash in half lengthwise and scoop out the seeds. Then scrape and scoop the squash noodles into an oiled 9" x 13" baking pan. Drizzle a little more olive oil over the squash. Cover with the meat sauce. Place slices of mozzarella cheese over the entire top. Sprinkle grated Parmesan cheese over it all and put back into a 350 degree oven until it's nicely melted and browned.
*Have you noticed that a pound isn't 16 ounces anymore? It's true, the last time I bought Italian sausage, it was only 14 ounces. The times, they are a-changin'.