Supper tonight spaghetti squash from a friends garden.

I halved the squash, removed the seeds and baked face down at 400 for 30 minutes.
Once cooked I scraped out the innards and mixed with cooked Gimme Lean, shredded Brussels sprouts, onion and garlic powders and black pepper.
Then put the mixture in to the squash halves, topped with Daiya mozzarella and baked for an additional 15 minutes.

Seeds removed and a little oil and pepper before going in the oven.

Stuffing added and before going back in to the oven.