2 (16 ounce) cans Italian-style diced tomatoes, drained
1 (1 ounce) package dry onion soup mix
1 (1 ounce) package dry Italian-style pasta sauce mix
1 (16 ounce) can whole kernel corn, drained
1/2 cup shredded mozzarella cheese
1 large spaghetti squash, sliced
8 ounces Italian sausage
In a large container, mix tomatoes, diced tomatoes, soup mix, pasta sauce mix and corn. Place tomatoes and water in a small bowl. Mix the sausage into another container. Divide with the spaghetti squash. Shape mixture into 2 layers.
Heat oven to 350 degrees F (175 degrees C).
Remove tomato mixture from saucepan. Stir tomato mixture into the saucepan. Return tomato mixture to a simmer, stirring frequently, over high heat for 1 minute to 1 minute. Reduce heat to medium.
Pour tomato mixture into a 9x13 inch baking dish. Bake in preheated oven for about 10 minutes, or until heated through (do not brown). Serve warm.