Stuffed spaghetti squash

Finally got around to cooking up a lovely spaghetti squash that I got at the farmer's market a good three weeks ago. I let the man-half choose what he wanted to put in the stuffing, so we used
-sweet italian sausage
-canned tomatoes
-pre-cooked long grain and wild rice pilaf
-purple cabbage (also from the farmer's market)

I didn't follow a set recipe. First I cut the squash in half and scooped out the guts with a spoon. I rubbed some butter all over the flesh and sprinkled with salt and pepper and roasted at 400 degrees till done. While that was cooking, I took two of the sausage links and cut them and squeezed the sausage into a hot skillet. When that was mostly cooked, I added in about a cup of chopped cabbage. Last, I added in some canned tomatoes (maybe a half of a can?) and one package of the microwavable rice. I seasoned with pepper, and some dried turmeric. I didn't add salt, between the pre-seasoned rice and the sausage, it didn't need any. When the squash was soft, I crammed the stuffing in and put it back in the oven at 350 degrees for 20-25 minutes. Sprinkled with feta cheese at the end! This was mad tasty, yo. I still have one meal's worth of leftovers in the fridge and I think I am going to eat it for dinner tonight. :)