"It's style and substance in one dish. This delectable spaghetti squash is full of classic flavors placed in a modern arrangement. Sausage and Spaghetti squash glazed over by sliced almonds and apples all baked in with a cover of Monterey Jack cheese seal in the flavor of this elegant dish and will impress your friends and family with it's beautiful presentation."
Preheat oven to 400 degrees. Cut the Spaghetti Squash into halves and with a spoon remove the the seeds and season the squash halves with salt and pepper. Place into a glash dish face down and add 1 cup of water then place into oven. Cook the Spaghetti squash for one hour.
Meanwhile, cook 1 lb of Italian Sausage in a lmedium skillet- until browned on all sides. Remove the sausage and place off to side to be chopped.
Now heat up 2 tsp. of olive oil in the skillet and add diced white onions and minced garlic. Once garlic is browned and the onions become translucent add the chopped sausage. Let cook while stirring occasionally.
Remove Spaghetti Squash from oven and with a fork scrape off the inside of the two halves. After all is removed place the squash into the skillet- discard the shells if you desire. Add two tsp. Oregano and dash salt and pepper to taste. Reduce heat and simmer. Let simmer uncovered for 10 minutes stirring occasionally. Then remove contents of the skillet and place all back into the glass dish.
Slice up three Washington Apples and place on top of the spaghetti squash mixture. Then lightly drizzle olive oil on top of the apple slices. Sprinkle the Sliced Almonds over the mixture.
Add shredded Monterey Jack cheese to the the top and place the dish back into the oven at 400 degrees. Let bake for another 15 minutes. Remove and serve hot.