Stuffed spaghetti squash with three cheeses

Prepare a spaghetti squash and empty out the seeds but use some of the cavity to sauce the veggies in on a skillet on medium high heat.

Preheat the oven to 400 degrees F.

Chop a small size yellow onion and a teaspoon of olive oil and saute until done Add sliced five cooked Brussels sprouts sliced to the skillet add the squash from the cavity when you add the Brussels sprouts and about 1/4 cup of feta cheese. Sauté the squash mixture for about five minutes. Also a teaspoon of chopped fresh rosemary.

Add this mixture back to the spaghetti squash halves And cover each half with shredded Swiss cheese and shredded Gruyère cheese until it's covered. Eyeball it. Eyeball amount of dried cranberries to sprinkle on top of that. Bake for about 20 minutes. Let cool for 5 minutes.