Sausage Spaghetti Squash

Preheat oven to 375° F, and prepare a 9 x 13-inch baking dish by spraying it with cooking spray.

With a long, sharp knife, carefully cut the spaghetti squash in half lengthwise. Do not remove seeds. Place each half cut side down into the prepared baking dish. Fill the dish with about a half inch of water. Cover with tin foil and bake for 45 - 60 minutes or until a sharp knife is inserted easily into the skin.

Remove baking dish from oven, and turn the squash over so that the inside is facing up. Cover again with tin foil and return to the over to bake for an additional 15 minutes. Allow to cool slightly when finished baking.

Discard the seeds and using a fork, scrape the strands into a large bowl.

In a large skillet over medium heat, melt the butter. Add the onion and garlic and cook until translucent and fragrant, about 2-3 minutes.

Add the sausage and cook until browned, breaking it apart as it cooks. Add the basil, sage and rosemary and mix well.

Place squash into the pan and add the salt and pepper and mix until squash is well coated with seasonings. Cook until heated through and serve.