Spaghetti Squash Lasagna Boats

Firstly, preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.

Next, take a large squash and cut it in half lengthwise using a big knife. Remove the seeds and white membrane from inside the squash. Add just a pinch of salt and pepper to taste. Place the squash halves cut-side down in a large baking dish.

After that, put the squash in the oven and let it cook until it's soft and tender, taking around 45 minutes. Remove the squash from the oven and let it rest for about 10 minutes before keeping the oven door open.

Simultaneously, start preparing your sauce by mixing together ricotta cheese, Parmesan cheese, and some chopped parsley in a medium-sized bowl. Make sure everything is well combined.

In the meantime, heat some oil in a large and deep frying pan over medium heat. Add sliced onion and minced garlic to the hot oil and let them cook until they're soft, taking around 3-4 minutes. Then add some cooked sausage and let it cook until it's browned, stirring occasionally as it cooks. Break up the meat into small pieces as you stir it around. Add diced tomatoes, salt, and pepper to taste. Let the mixture simmer over low heat for about 25 minutes, stirring occasionally. Finally, add some chopped basil and let it simmer for another 5 minutes.

Remove the flesh from the cooled squash by scraping it with a fork, creating long strands. Reserve the empty squash shells and drain the squash strands in a paper towel-lined colander to get rid of excess moisture.

Then, toss the squash strands with your tomato sauce mixture. Spoon the mixture into the empty squash shells. Top each shell with 1-2 tablespoons of your ricotta cheese mixture and 2 tablespoons of mozzarella cheese. Place the squash shells in the baking dish.

Finally, put everything back in the oven and let it cook until heated through and the cheese is melted, taking around 30 minutes.