Ingredients:

  • 2 medium spaghetti squash (approx. 3 lbs total)
  • 1 Tbsp olive oil
  • Salt & black pepper to taste
  • 1 lb Italian sausage, casings removed
  • 1/2 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 5 oz can crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Pinch of red pepper flakes (optional)
  • 15 oz whole milk ricotta cheese (drained if watery)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for topping
  • 1 large egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups low-moisture mozzarella, shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the spaghetti squashes lengthwise, scoop out seeds. Drizzle flesh with olive oil and season well with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast for 45–60 minutes until fork-tender. Remove from oven, flip halves over, and use a fork to scrape out the spaghetti strands, leaving about a 1/2-inch layer of flesh attached to the skin for structure.
  3. While squash roasts, cook the sausage base: In a large skillet over medium heat, brown the Italian sausage, breaking it up. Drain off excess grease.
  4. Add diced onion to the sausage and cook until softened (about 5 minutes). Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant. Stir in tomato paste, oregano, and basil, cooking for 2 minutes.
  5. Pour in the crushed tomatoes. Bring to a gentle simmer, reduce heat, and cook for 10 minutes. Season with salt and pepper. Remove from heat; set aside about 1/3 of this sauce.
  6. In a large bowl, combine the ricotta cheese, 1/2 cup Parmesan, the lightly beaten egg, and fresh parsley. Mix thoroughly.
  7. Gently fold 2/3 of the sausage sauce into the ricotta mixture. Gently fold the spaghetti squash strands into this creamy mixture.
  8. Assemble the boats: Place the squash halves cut-side up on the greased baking sheet. Spoon a thin layer of the reserved plain sausage sauce into the bottom of each boat.
  9. Divide the creamy filling evenly among the four boats, piling it high. Top generously with the shredded mozzarella and a final sprinkle of Parmesan.
  10. Bake at 400°F (200°C) for 20–25 minutes, until the cheese is melted, bubbling, and golden brown. Let rest for 5 minutes before serving directly in their shells.