Name: Spaghetti Squash Sausage Lasagna Boats
Total time: 90 min
Yield: 6 servings
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; 1 bay leaf