Christina's Baked Spaghetti Squash

1 medium spaghetti squash
12 oz bulk Italian sausage (optional)
1 1/2 C sliced fresh mushrooms
1 medium bell pepper, chopped
1/2 c finely minced onion
1 cloves garlic, minced
1/2 tsp dry Italian seasoning
1 1/2 C red pasta sauce
1 1/2 grated Monterey Jack or mozarella cheese
1/4 C snipped fresh Italian parsley

Halve squash crosswise and remove seeds. Place cut side down in 2 quart baking dish. Add 1/4 C water. Cover with vented plastic wrap and microwave on high 13-15 minutes or until tender when pierced with fork. Rearrange after 7 minutes for even baking.

Preheat oven to 350 degrees. In a large skillet, cook sausage, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is no longer pink. Drain off fat. Scrape pulp from squash. Wipe out baking dish and coat with cooking spray. Spread half the squash in dish. Add half of mushroom mix and sprinkly with Italian seasoning and black pepper. Top with half the sauce and half the cheese. Repeat all layers except cheese. Bake 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted. Sprinkle with parsley and serve.