1 spaghetti squash, about 2 lb.
1 can tomato sauce (8 oz.)
Grated onion to taste
Pinch of garlic salt & black pepper, each
1 tsp. oregano
1/2 lb. bulk sausage or ground beef, cooked & drained
1 tbsp. beef bouillon

Scrub squash and cut in half lengthwise. Carefully remove seeds. Turn upside down in lightly greased baking dish or pan. Add about a cup or a little more hot water. Cover and bake in moderately hot oven (400 degrees) about 50-60 minutes. Lift out and discard any remaining water. It is easy to remove any overlooked seed portion at this time.

Mix remaining ingredients and divide between the 2 shells. Return to greased baking dish or pan. Cover and bake in moderate oven (350 degrees) about 30 minutes. To serve, slice squash crosswise with a sharp knife so as not to tear the vegetable. Serve piping hot. Makes 4-6 servings.