Prep: 1. Preheat oven to 350 degrees. 2. If desired, microwave squash for 2 minutes, flipping half-way through. (this makes it much easier to cut the squash in half) 3. Cut the spaghetti squash in half lengthwise, and scrape out all the seeds. Put the spaghetti squash cut side up in a baking dish. Roast uncovered for about 45-50 minutes. Remove from the oven and allow to cool. 4. Chop onions and spinach. Mince garlic. Make: 1. Heat a medium size skillet over medium high heat. Add 1 teaspoon olive oil. Add sausage, breaking it up as it cooks, about 5 minutes. 2. Add onion and cook until just soft,about 5 minutes. 2. Add the garlic, and cook for 1 minute. Then add the marinara sauce, and turn the heat to low. 3. In a small bowl, combine the ricotta cheese and spinach with a pinch of salt and pepper. 4. Once the squash is cool enough to touch, scrape the noodles out with a fork. (you don't have to be super precise since everything is getting layered back into the squash) 5. Turn oven up to 425 degrees. 6. Put a base layer of marinara sauce in the empty squash and then do two rounds of: squash, marina sauce, both cheeses, marinara sauce. Top with mozzarella cheese. Repeat with the second spaghetti squash. 7. Bake squash uncovered for 20 minutes, or until the cheese is melted and golden brown. Allow to cool for 5 minutes before eating.
Warm, cheesy, and packed with nutrients from the squash this alternative to pasta lasagna is sure to become a family favorite!