1. Preheat oven to 375 degrees. 2. Cut spaghetti squash in half and remove seeds. Lay cut side down on greased baking sheet and bake in pre-heated oven till fork-tender, about 35 to 40 minutes. 3. While the squash is baking mix the ricotta layer and the sauce. 4. In a medium bowl combine the ricotta, egg, salt, pepper, italian seasoning and arugula. Set the ricotta mixture aside . 5. Heat a large skillet over medium heat and add olive oil. When oil is hot add the Italian sausage and brown, add onion and continue cooking till onion is tender and sausage is cooked through. Add the garlic and red pepper flakes and saute for another minute. Turn up the heat a bit and deglaze the pan with the red wine, simmer till wine is reduced by half. Add the Ragu and bring to a simmer, then turn off heat. 6. Once the squash is done pull out of the oven, it will be really hot so carefully flip over each half so that it can cool for a couple of minutes. Once the squash is cool enough to handle use a fork to pull the strings of squash from the skin and put into a greased 13x9 casserole dish. Season the squash liberally with salt, pepper and a little more Italian seasoning and toss well. Spread the ricotta mixture evenly over the top of the squash and then pour the sauce over all. Break up the fresh mozzerella into small pieces and distribute evenly over the top and sprinkle with the parmesan. Reduce oven heat to 350 degrees and bake casserole for 30 minutes till cheese is golden brown and bubbly. 7. Serve with a green tossed salad and some crusty whole grain bread. The whole family will enjoy and not even realize they are devouring something healthy! ---------------------------------------------------------------------------
Nutrition
Ingredients
