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1
Preheat oven to 375 degrees.
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2
Cut spaghetti squash in half and remove seeds.
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3
Lay cut side down on greased baking sheet and bake in pre-heated oven till fork-tender, about 35 to 40 minutes.
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4
While the squash is baking mix the ricotta layer and the sauce.
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5
In a medium bowl combine the ricotta, egg, salt, pepper, italian seasoning and arugula.
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6
Set the ricotta mixture aside .
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7
Heat a large skillet over medium heat and add olive oil.
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8
When oil is hot add the Italian sausage and brown, add onion and continue cooking till onion is tender and sausage is cooked through.
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9
Add the garlic and red pepper flakes and saute for another minute.
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10
Turn up the heat a bit and deglaze the pan with the red wine, simmer till wine is reduced by half.
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11
Add the Ragu and bring to a simmer, then turn off heat.
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12
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.
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13
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.
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14
Season the squash liberally with salt, pepper and a little more Italian seasoning and toss well.
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15
Spread the ricotta mixture evenly over the top of the squash and then pour the sauce over all.
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16
Break up the fresh mozzerella into small pieces and distribute evenly over the top and sprinkle with the parmesan.
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17
Reduce oven heat to 350 degrees and bake casserole for 30 minutes till cheese is golden brown and bubbly.
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18
Serve with a green tossed salad and some crusty whole grain bread.
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19
The whole family will enjoy and not even realize they are devouring something healthy!
