Baked Spaghetti Squash Casserole

GLUTEN FREE - Katie Clover

1 medium spaghetti squash (2-1/4 lb.) 1 lb of ground beef or Italian Sausage 2 medium green or red sweet pepper, chopped 2 zucchinis or yellow squash (or one of each) 1/3 cup finely chopped onion 3 cloves garlic, minced - or just sprinkle the sauteing veggies with garlic salt A sprinkle of parsley 1/2 teaspoon dried Italian seasoning, crushed 1 1/2 cups purchased red pasta sauce 1 1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook ground beef, veggies, onion, garlic, and parsley over medium heat until meat is no longer pink. Preheat oven to 350 degrees F. Scrape pulp from squash. Wipe out baking dish; coat with nonstick cooking spray. Layer it all in the dish using half each time: squash, meat and veggies, spaghetti sauce, cheese, squash, meat and veggies, spaghetti sauce, and cheese. Bake it at 350 for 30 minutes