On a baking sheet lined with parchment paper, brush all sides of the spaghetti squash with oil. Place each half squash cut side down.
1
Bake for 40-60 minutes, or until fork tender. While the squash bakes, in a large pot over medium high heat, cook the sausage and mushrooms. Let most of the water evaporate from the mushrooms.
2
Add the onions, garlic, and spices. Cook for 3-4 minutes or until the onion softens.
3
Add the sauce and simmer on medium low heat, stirring frequently until the squash is done. The sauce should thicken up a bit.
4
Once the squash is done, let it cool until you can handle it. Use a fork to scrape the middle of the squash so that the “spaghetti” forms.
5
Lightly grease a 9 x 13 baking dish. Pour the squash mixture into the dish. Sprinkle the mozzarella cheese on top.
7
Bake for 15 minutes, or until the edges are bubbling and the cheese is completely melted. Let stand for 5-10 minutes before serving.
8