Spaghetti Squash with Chunky Tomato Sauce

1 spaghetti squash (about 4 lbs)

1 Tbsp olive oil

2 cups (6oz) sliced cremini mushrooms

1/2 cup diced onion

1/2 cup diced green bell pepper

1 can (14oz) diced tomatoes

1/2 cup tomato sauce

1/3 cup water

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp black pepper

4 (3oz) cooked chicken sausage links, cut into pieces

2 Tbsp chopped fresh Italian parsley

1. Cut spaghetti squash lengthwise in half.  Remove seeds.  Place squash in 12/8 inch microwavable dish.  Cover with ventilated plastic wrap.  Microwave on HIGH 9 minutes or until squash separates easily into strands when tested with fork.  Cut each squash half lengthwise in half; separate strands with fork.
2. Heat oil in large skillet over medium-high heat.  Add mushrooms, onion and bell pepper; cook and stir 7 minutes or until vegetables are tender.
3. Stir tomatoes, tomato sauce, water, oregano, salt and black pepper into skillet.  Bring to a simmer.  Reduce heat; cover and cook 5 minutes.  Stir in sausage pieces.
4. Place squash on serving plates.  Top with sauce and sprinkle with parsley.