Sausage, Pepper Stuffed Spaghetti Squash

This was delicious! I almost think it was better the second day! I only made 1 spaghetti squash, but I still made all the stuffing for it. Dexter and I really liked it this way! A lot of sauce/meat for the spaghetti squash. But this is the recipe with more than just 1 squash.

2 small spaghetti squash, cut in half and seeded
2 Tbsp oil
salt and pepper
1 lb. Italian sausage (I used sage flavored sausage)
1 onion diced
2 bell peppers (it calls for red, I used green peppers)
3 cloves of garlic, minced
2 C marinara sauce
1 C mozzarella shredded

Directions:
Preheat oven to 400 degrees. After cutting the squash in half, brush the 1 Tbsp oil on the inside flesh of the squash. Season with salt and pepper. Roast in the oven placing skin side up for 30 minutes or until tender.
While the squash is cooking, cook the sausage, crumbling as you go. Once cooked set aside. Put 1 Tbsp oil in pan and saute the onions until tender. Add the bell pepper and cook until tender. Then add garlic. Add the sausage back into the pan with the marinara sauce. Heat up all ingredients.
Pull spaghetti squash out of oven. Use a fork to fluff the inside of the squash. Split the sauce mixture between the spaghetti squash equally. Then top with cheese. Broil in the oven until the cheese has melted.