Lasagna Style Spaghetti Squash

2  lb.		spaghetti squash
1  lb.		lb italian sausage
2  cups		pasta sauce
2  tablespoons		chopped basil
1/2  cup		ricotta cheese
3/4  cup		shredded mozzarella
1  tablespoon		olive oil
1/2  teaspoon		salt
1/4  teaspoon		pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Lasagna Style Spaghetti Squash ingredients. The serving size for any ingredient in Lasagna Style Spaghetti Squash may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Clean seeds from squash halves, brush with oil, season with salt & pepper. Microwave, cut side down in dish with a bit of water, until soft. Meanwhile brown sausage in skillet, drain. Add spaghetti sauce and simmer a few minutes. In another bowl, combine ricotta, 1/2 cup mozzarella, and basil. When squash is cooked, fluff insides with a fork into bowl. Then put some sausage and sauce into empty shells. Top with some of the cheese mixture, then a layer of shredded squash. Repeat layers until you've over-filled your squash shells. Top with remaining mozzarella. Place under broiler until cheese is slightly browned.