Ingredients
5cupsspaghetti squash,cooked
salt and fresh pepper,to taste
⅓cuppart skim ricotta cheese
2tbspparmesan cheese,grated
1tbspparsley,or basil, chopped
¾cupwhole milk mozzarella cheese,shredded
1tspolive oil
½onion,finely chopped
3clovesgarlic,minced
14ozItalian chicken sausage
14ozcrushed tomatoes
salt and fresh pepper,to taste
2tbspbasil,chopped
1bay leaf
Preparation
Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed, on a baking sheet, cut side down.
In a small bowl, combine the ricotta cheese, 2 tablespoon parmesan cheese and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low.
Simmer 20 to 30 minutes, then add in fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti-looking strands, reserving the shells.
Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
Top each with remaining sauce, 1 tablespoon ricotta cheese mixture, and 2 tablespoon mozzarella cheese.Bake in the oven for 20 to 30 minutes or until everything is hot and the cheese is melted.
