1 spaghetti squash
2 Tablespoons olive oil
1 large white onion, chopped
2 cloves of garlic, minced
1.5 lbs. sausage (turkey or pork)
1 28-oz. can crushed tomatoes in tomato puree
1 6-oz can tomato paste
1/4 cup chopped flat leaf parsely
1/2 cup chopped basil
salt and pepper
15-oz. ricotta cheese
4 oz. creamy goat cheese
1 cup grated parmesan, plus 1/4 cup for topping
1 egg, beaten
1 lb. thinly sliced mozzarella cheese
Preheat oven to 350 degrees.
Poke holes in the spaghetti squash with a fork. Place in a square baking dish and microwave for 15 minutes. Remove from microwave and place in the oven. Bake for 45 minutes.
Remove from oven and let cool.
Heat olive oil in a large saucepan. Add onion and cook for 5 minutes. Add garlic and cook for an additional minute.
Remove sausage from casing and add to the pot, breaking it apart with the back of a wooden spoon. Cook with onions and garlic until it is no longer pink, about 8-10 minutes.
Add the tomatoes, tomato paste, parsley, basil, 1.5 tsp of salt, .5 tsp pepper and simmer, uncovered for 15-20 minutes until thickened.
In a mixing bowl, add ricotta, goat cheese, parmesan, egg, .5 tsp salt and .25 tsp of pepper and mix until combined.
Cut the spaghetti squash in half and remove seeds and thick parts of the pulp. Using a large fork pull out the spaghetti-like strands.
Spray a rectangular backing sheet with non stick spray. Place spaghetti squash in pan to make a layer on the bottom.
Add 1/2 of mozzarella cheese, forming the next layer.
Add the ricotta mixture on top, spreading evenly across the squash layer.
Then pour over tomato/sausage sauce over top.
Add remaining mozzarella and parmesan cheese.
Bake for 30 minutes or until bubbling.