fresh spaghetti squash, cut in half
1 (16 oz.) pkg. sausage links, cut in half (I use turkey)
1 (15 oz.) can diced tomatoes (Hunts)
shredded cheese, for sprinkling (I use Mozzarella)
water (enough to cover)

SUGGESTED SEASONINGS:

garlic powder
basil
Italian seasoning (McCormick)
Cajun seasoning (Tony's)

Boil squash in about 2-inches of water face down, about 15 minutes until tender. When skin is pricked with knife remove squash. Set aside to cool.

In a large skillet, cook sausage. Add tomatoes and season with desired seasonings such as garlic, basil, Italian seasoning, Cajun, etc. Let simmer on low covered about 15 minutes.

When squash is cool remove seeds and gently shred squash from shell with fork and toss in tomato sausage sauce. Top with cheese of choice and allow to set in hot skillet with squash and sauce covered until cheese melts.

Variation: If desired place under broiler to melt and brown cheese.

Submitted by: Cheryl