5dinners1hour

Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a sheet pan and drizzle half of the olive oil over the squash. Turn the squash over (skin side up) and bake until browned, about 35-40 minutes.
Combine the mushrooms, onions, sauce, salt, italian season, and the other half of olive oil in a large saucepan and keep on medium low heat until the squash is done.
When squash are done, take them out and let them cool. When the squash are cool enough to handle, use a fork to scrape the flesh from the shells. Add the noodles to the sauce mixture with the half the mozzarella, stir to combine.
Divide the squash noodle mixture among the empty squash bowls. Top with the rest of the mozzarella.
Bake the squash until the mozzarella has melted, about 10 minutes.

Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a sheet pan and drizzle half of the olive oil over the squash. Turn the squash over (skin side up) and bake until browned, about 35-40 minutes.
Combine the mushrooms, onions, sauce, salt, italian season, and the other half of olive oil in a large saucepan and keep on medium low heat until the squash is done.
When squash are done, take them out and let them cool. When the squash are cool enough to handle, use a fork to scrape the flesh from the shells. Add the noodles to the sauce mixture with the half the mozzarella, stir to combine.
Divide the squash noodle mixture among the empty squash bowls. Top with the rest of the mozzarella.
Bake the squash until the mozzarella has melted, about 10 minutes.