One 3¾- to 4-lb. spaghetti squash, halvedlengthwise, seeded 1 lb. bulk pork sausage (or Gimme Lean) 1 cup chopped green bell pepper 1 cup chopped onion 2 garlic cloves, minced 1½ cups tomato sauce ½ cup grated Parmesan cheese

Bake squash halves in oven at 400 until soft, about 25-30 mins. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce. Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells (can be prepared one day ahead. Cover; refrigerate). Arrange filled squash halves on baking sheet. Sprinkle each with ¼ cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

Serves 4.

Adapted from Bon Appetit, September 1998 submitted by CSA member Amy Hockman