1 Small Spaghetti Squash
1/2 lb Italian Chicken Sausage
2 Teaspoons Avocado or Olive Oil
1 1/2 Cup Marinara
1 Clove of Garlic, minced
1 Teaspoon Italian Seasoning
3 Tablespoons Fresh Parmesan
1/3 Cup Ricotta Cheese
1/2 Cup Shredded Mozzarella
Salt and Pepper to taste

1 Small Spaghetti Squash 1/2 lb Italian Chicken Sausage 2 Teaspoons Avocado or Olive Oil 1 1/2 Cup Marinara 1 Clove of Garlic, minced 1 Teaspoon Italian Seasoning 3 Tablespoons Fresh Parmesan 1/3 Cup Ricotta Cheese 1/2 Cup Shredded Mozzarella

1.Preheat oven to 400F.
2.Slice the spaghetti squash in half, and bake at 400F for 30 minutes or until soft.
3.Remove from oven and allow to cool.
4.In a medium skillet over med-high heat, warm the oil. Add crumbled sausage and cook until brown. Add garlic and marinara to the skillet and bring to a simmer.
5.In a small bowl, combine the ricotta, parmesan, Italian seasoning, salt and pepper. Set aside.
6.Scrape the strands from the side of the spaghetti squash, and add to the pan with marinara. Stir until combined.
7.Place marinara and spaghetti squash back into the shell of the squash. Top with ricotta mixture and sprinkle with mozzarella.
8.Place back in the oven to bake for 10 minutes until warm. Turn the oven to broil for 2-3 minutes, until cheese is melted.