Spaghetti Squash Lasagna

Step 1: Preheat oven to 375° F

Step 2: In a 9 x 13" baking dish, spray with non-stick cooking spray. Also spray insides of squash with it and salt and pepper them. Turn upside down in baking dish, and bake in preheated oven for 1 hour or until tender. (Or you can nuke it in the microwave in a glass dish with 1/2" water, squash turned upside down and covered with wax paper, about 15-20 minutes, or till tender). When it's cool enough to handle, carefully scoop out the flesh with a fork and spoon, so you don't tear or put a hole in the shell. Put in a strainer over top of a bowl and press out as much liquid as you can.

Step 3: In a small bowl, mix the ricotta, parmesan, basil and 1/4 t black pepper.

Step 4: Heat spaghetti sauce. Mix 1 1/2 cups of it with the squash flesh. Divide the squash equally into each of the squash shells.

Step 5: Divide the ricotta mixture into each of the shells and spread out.

Step 6: Top each with remaining spaghetti sauce and top that with mozzarella cheese.

Step 7: Place back in baking dish and bake at 375° F for an additional 30 minutes to heat through and melt the cheese.