Recipe:  Stuffed Spaghetti Squash

Yield: Serves 6

1 lb sausage ( I just use the big breakfast sausage and remove the casings. I used 4 sausages)
1 small onion, finely chopped
1 apple, diced
1/2 tsp sage
1 cup bread crumbs
1 cup Parmesan cheese

Heat oven 350 degrees.

Prepare squash by washing, then cutting it in half length-wise, and remove seeds and the stringy stuff.
Saute the sausage until no longer pink. Drain.

Add onions to the same frying pan and saute until onions start to brown. ( You can add finely chopped celery to the onions. use 2 stalks)

Add apple and saute until softened.

Stir in sage and bread crumbs. Add 3/4 of the Parmesan cheese and stir until cheese begins to melt.

Fill the squash cavities with the stuffing. Cover with tin foil.

Bake until squash is done, about one hour or until you can poke a fork in the squash.