Italian Spaghetti Squash Bake

My mom has raved forever and a day about how good spaghetti squash is!  And you know what they say, mom knows best!  I tried it out to eat awhile back and really liked the texture and taste of the spaghetti squash.  For those of you unfamiliar with this vegetable, it's a large yellow oval-shaped squash that the insides will shred after cooking and will resemble spaghetti noodles.  I tried this recipe and although it was good, I just wasn't WOWED.  I liked that is was a healthy, no carb meal, but I felt like it needed spaghetti sauce and an Italian bend.  And this brings us to tonight's dinner...  OH.MY.GOODNESS!  You need to try this!  And don't be intimidated and think that spaghetti squash takes forever to cook.  You can microwave that baby!  Here's all you need to know to make one fantastic meal:

1 spaghetti squash
1 large onion, diced
2 green peppers, diced
8 to 12 ounces mushrooms, diced
1 jar spaghetti sauce
1 Tablespoon minced garlic
1 1/4 cups shredded cheese

Take the spaghetti squash and stab it with a knife all over to make air holes.  Then, put it in the microwave for 15 minutes, turning it over about half-way through.  While squash is cooking in microwave, saute onion, peppers and mushrooms over medium heat.  When squash is done, take it out of the microwave (use oven mitts!) and set aside to cool.  Once it's cool, cut it open lengthwise.  Scoop out the seeds and throw them away.  Then, take a fork and scrap the squash clean.  Combine squash, onion, peppers and mushrooms, spaghetti sauce, garlic and 1 cup shredded cheese. Put it all in a large casserole dish and sprinkle remaining shredded cheese on top.  Bake at 350 degrees for 20 minutes.  Makes 6 to 8 servings.