1jarspaghetti sauce(25 oz) Choose a sauce that has some flavorful ingredients (capers mushrooms, garlic, etc.), as it adds to the overall flavor of the dish. We really enjoy a jar we found at Trader Joe's. It's called Trader Giotto's Puttanesca.
Preheat oven to 425 degrees.
Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking dish and place in the oven to bake for 30 minutes.
While the squash is cooking, chop up all of your other ingredients and set aside.
Next, get the sausage cooking. Heat a large pan over medium heat and add in the sausage and chopped onion. Cook until the sausage is browned and remove from heat.
Once cooked, remove the squash from the oven and lower the oven temperature down to 350 degrees. Allow the squash to cool for handling, about 5 minutes.
With a fork, scrape out the spaghetti squash "noodles" into a large bowl.
Add the cooked sausage, garlic, mushrooms, basil and spaghetti sauce to the bowl. Stir everything around to mix it well.
Dump 1/2 of the spaghetti squash mixture into a 9x13 casserole dish. Spread it around to make an even layer on the bottom of the dish. Top with a layer of 1/2 of the pepperoni.
Add on the other half of the spaghetti squash mixture and spread it around again to create an even layer. Top with a layer of the remaining pepperoni.
Place in the oven to cook for 1 hour.
Remove and allow to cool for at least 5 minutes prior to serving.
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