Ingredients
  • 3 small to medium spaghetti squash (about 5 cups cooked) salt and fresh pepper, to taste 1/3 cup part skim ricotta cheese 2 tbsp grated parmesan cheese 1 tbsp chopped parsley (or basil) 3/4 cup whole milk shredded mozzarella cheese
  • 1 tsp olive oil 1/2 onion, finely chopped 3 cloves garlic, minced 14 oz Italian chicken sausage 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) salt and fresh pepper, to taste 2 tbsp chopped basil