A Fall Recipe

This is my father's recipe that got me to eat spaghetti squash as a kid and now it is one of my comfort foods. I'll say this about it...it is not low fat, low sodium or gluten free but I'm sure that it can be adapted. It is basically a stuffed squash recipe and it's the flavours that are more important rather than the ingredients. I'm going to give you the original recipe and let you figure out the variants. This recipe feeds four people easily.

Stuffed Spaghetti Squash

1 Medium-large Spaghetti Squash about 3 pounds
1 Box Stuffing mix
1 Package Breakfast Sausage (it has to be breakfast sausage)

Preheat oven to 350 F
Cut squash in half lengthwise and remove seeds.
Make Stuffing mix according to directions on the box.
Place squash halves into a baking dish (about 1"x9"x13") and add about 1 cup of water to the dish.
Put roughly equal amounts of stuffing into both halves of the squash into the hollow left from the seeds.
Cover each squash with roughly half of the sausage.
Once it is altogether, place the dish into the oven and bake until the squash is soft, about 1 hour. If the squash is not soft after 1 hour, take some tinfoil and place over the top of the sausages and continue to cook in the oven until the squash is easily pierced by a fork, usually this takes 15 to 30 minutes. (it's all about the squash). Add a bit of water into the baking dish if necessary.
Once the squash is easily pierced by a fork the meal is ready.
Cut the Squash into quarters and serve.

Enjoy!