Spaghetti Squash con Marinara Fesco

This is a great recipe that everyone seems to love. I even had one couple say they were having marital issues over it because the wife kept taking the larger piece of it. I will try to give quantities, but it really all depends on the squash size. 1 Spaghetti Squash about 12" long, halved lengthwise and deseeded 4 roma tomatoes, diced 3 hot italian sausages, diced 1/2 t basil 1/2 t oregano 1/2 t thyme 1/4 t salt 1/2 t pepper 1/2 t fennel 1/4 t red pepper flake 4 oz Parmesan or Romano, grated preheat oven to 350 toss tomatoes, sausage, basil, oregano, thyme, salt, pepper, fennel and red pepper flake place squash in a baking dish cut side up stuff each half of squash with mixture, they will be heaping divide cheese between two halves cover and bake for 1-1 1/2 hour until cheese is melted and squash is tender when stuck with a fork. Let rest, covered for 5-10 minutes before serving. When I serve this a full meal, each half is 2 servings. When I serve it as a side dish each half is 4 servings. You might be able to split it to 6, but WWIII might break out at your dinner table if the portions are too small. NOTES: Eating this dish is fun because you have to scrape the spaghetti from the squash as you scoop up the toppings. Fennel is the magic herb that gives Italian food that special flavor If you do not have italian sausage, please forgo doing this dish. Any other flavor of sausage will make this spectacular dish mediocre at best.