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