First week of WLC and spaghetti squash recipe

I made it through the first week of the WLC and it hasn't been too bad.  Anne and Caroline are unofficially doing it with me, so I have someone watching me that keeps me honest.  The weekend is so much harder than the work week when there is more structure.  I made pizza for Sam and the kids last night and made this spaghetti squash casserole for myself.  I also made meat loaf (one for Sam with goat cheese and one for Caroline and me that has spinach only) and roasted some vegetables.  We bought a new food processor and it helped a lot.....

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• ½ yellow onion, diced
• 1 cup pizza sauce (no sugar added)
• 1 teaspoon dried basil
• salt and pepper, to taste
• 3 eggs, whisked

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.