Prep Time: 20 minutes

Serves: 2-3

Ingrediants:

1 spaghetti squash

1 lb. Italian sausage

1/2 C. chopped onion

2 cups of your favorite pasta sauce or marinara sauce

2 tablespoons fresh or dried basil

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese (plus extra for topping)

1 tsp. garlic powder

1 T. Italian seasoning

Olive oil

Salt & pepper

What to do:

Roasting the squash:

Preheat oven to 400 degrees.

Wash spaghetti squash, cut off stem and slice squash lengthwise. Scoop out the seeds and gunk. Brush with olive oil, season with salt and pepper, and place, cut side down, in baking dish (9×13 works well or a large cookie sheet) 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. It will look like very tiny spaghetti noodles.

While the squash is roasting, brown Italian sausage and onion in a large skillet over medium heat. Once no longer pink add your sauce to warm through. Salt and pepper to taste

In a medium size bowl, combine the basil, ricotta, mozzarella, garlic powder, Italian seasoning and fresh basil, set aside.

When squash is tender, remove from oven and scoop out the inside and place in a separate bowl. Now we layer! Start with the sauce, followed by a layer of the cheese mixture then the squash and repeat the layers until you’ve over filled your squash, ending with a layer of red sauce and then topping them with mozzarella. Please over fill these, you won’t be sorry!!!!

Turn the oven to broil and put them back in to brown up the cheesy top. Then dig in, ENJOY!