2 small spaghetti squash

Sliced mushrooms, onions, red, yellow and green peppers

2 lb. sweet Italian sausage

2 jars Mario Batali Vodka Sauce (this smelled amazing and tasted even better)

1/3 c. red wine

Olive oil

Brown sausage and place in crockpot. Pour sauce over sausage.  Rinse out the jars with the red wine!

Throw in a little minced garlic and pesto, if desired.

Pierce spaghetti squash and cook in microwave for one minute.

Cut off stem and cut in half lengthwise.  Remove seeds and pulp.

Place cut size down in a 13 x 9 baking dish.  Pour 1/2 inch water in dish.

Bake at 400 F for 45 minutes.

Meanwhile, slice and toss mushrooms, onions, and peppers with olive oil and salt and pepper.

Spread on a cookie sheet covered with foil.   Do not crowd.

Place in oven beside spaghetti squash.

When timer goes off, remove squash and turn over.  Recover and cook 10-15 minutes more.

The peppers, onions and mushrooms will be done and can be removed from the oven.

To serve, toss spaghetti squash with butter, pesto and Parmesan cheese.

Plate as desired.  Layer it up, Keep it separate.  Use bread.  Whatever you want!!  I mixed the veggies into the sauce and served the sausage and veggies over the spaghetti squash.