1.     Cook Spaghetti Squash: Cut spaghetti squash in half. Scoop out seeds and place cut side down side by side in a casserole dish. Add 1 cup water. Cover with a layer of parchment and then plastic wrap. Microwave for 10 minutes. Press on the outer shell of the spaghetti squash to see if it gives with the pressure of your finger (caution it will be hot!) If it is still hard microwave in 5 minute intervals until it is softened.

2.     Test For Doneness: Carefully remove the plastic and parchment and flip the spaghetti squash over. Test that it is done by lifting up the strands of spaghetti squash with a fork. If there it doesn’t pull into strands easily, microwave in 2 minute intervals until it is done.

3.     Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion, oregano and salt and cook, stirring occasionally until the onion is softened and browned, about 7 minutes. Stir in sauce and remove from the heat.

4.     Scrape the spaghetti squash strands with a fork. Scoop them out with a spoon into the skillet. Leave a ¼-inch to ½-inch layer of un-scooped strands on the shell to help the squash halves retain their shape.

5.     Stir the squash “noodles” and basil into the chicken sausage mixture and then return the spaghetti squash mixture to the shells. Top with dollops of the ricotta cheese. Top with the Italian cheese blend, dividing between the two squash halves.

6.     Microwave uncovered until the stuffed spaghetti squash is bubbling hot and the cheese is melted, 3 to 4 minutes. Serve sprinkled with basil if desired.