1 spaghetti squash
1 lb Italian sausage or any choice of meat
2 cups of your favorite pasta sauce
2 tablespoons fresh basil
½ cup ricotta cheese
½ cup shredded mozzarella cheese (plus extra for topping)
salt & pepper
Pre-heat oven to 400 degrees. Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds. Brush with oil, season with salt and pepper, and place in baking dish with a little water in the bottom of the dish, as the squash cooks, you can add more water if it dries up. Roast for 45-60 minutes, depending on squash size, or until inside is soft and easily “fluffs” with a fork
While squash is roasting, brown Italian sausage in large skillet over medium heat. Remove sausage from the pan drain and set aside.
Add sauce to the pan and simmer. Add the sausage back into the sauce.
In a bowl, combine the ricotta, mozzarella, and fresh basil, set aside.
When squash is tender, remove from oven and using a fork, scoop, fluff, flake, scrape, whatever you’d like to call it, to get the inside of the squash to look like spaghetti noodles.
Put a layer of the sauce into the squash, followed by a layer of the cheese mixture, and repeat the layers until filled (overfilling is fine as long as it stays on top of the squash, ending with a layer of red sauce and mozzarella on top.
Turn the oven to broil and put them back in to brown the cheese.