Prepare the Spaghetti Squash:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Roast the Squash:

• Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each squash half with olive oil and season with salt and pepper.

• Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pulls apart into strands with a fork.

Prepare the Filling:

3. Cook the Sausage:

• While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-8 minutes).

• Add the diced onion and garlic to the skillet and cook for an additional 2-3 minutes, until softened and fragrant.

4. Mix the Filling:

• Stir in the marinara sauce, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, oregano, and fresh basil (if using). Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until heated through and well combined.

Assemble the Dish:

5. Fill the Squash:

• Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into strands, creating “noodles.”

• Spoon half of the sausage mixture into each squash half, mixing the sausage filling into the squash strands. Top with the remaining shredded mozzarella cheese.

6. Bake the Stuffed Squash:

• Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

7. Garnish and Serve:

• Remove from the oven and let cool for a few minutes. Garnish with extra fresh basil or parsley, if desired, and serve hot.