2 small spaghetti squash, should yield 4½ cups squash
2½ Tbsp. olive oil
1¼ tsp. salt
¼ tsp pepper
2 lbs. cherry or grape tomatoes
6 garlic cloves, skin on
3 Italian sausage links, cases removed
1 cup homemade ricotta
8 oz. fresh mozzarella, cut into ½ inch pieces
½ cup shredded low-moisture mozzarella
Instructions
Preheat oven to 375 degrees. Grease a 8x8 squash baking dish with non-stick cooking spray.
Half squash. Use a spoon to scoop out seeds. Drizzle flesh with 1½ tablespoons of olive oil. Season with ½ tsp salt. Place flesh-side down on a large, rimmed baking sheet.
Add cherry tomatoes and garlic to a large bowl. Add remaining olive oil. Toss. Spread on to a large, rimmed baking sheet. Sprinkle with remaining salt and pepper.
Place both the squash and the tomatoes in the oven. Roast until the tomatoes are blistering and starting to burst, about 25 minutes. Roast the squash until it's fork-tender, but still toothsome, about 35 minutes.
While squash and tomatoes cook, brown up the sausage in a large non-stick skillet over a medium-high heat. Drain and set aside.
Once tomatoes are done, transfer to a bowl. Peel skin off garlic and add to bowl. Use a potato masher to turn the tomatoes and garlic in to a sauce, don't worry about pureeing it, it should have texture. Add browed sausage. Season to taste with salt and pepper.
Use a fork to turn the squash in to spaghetti. Add to a large bowl. Toss with ½ of the cherry tomato sauce. Layer ½ of the squash in the bottom of your prepared baking dish. Cover with half of the remaining sauce. Dot with all of ricotta. Sprinkle half of mozzarella on top. Cover with remaining spaghetti squash, followed by remaining fresh mozzarella. Sprinkle with shredded mozzarella.
Place in the oven and bake until cheese is melted, about 20 minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/roasted-cherry-tomato-spaghetti-squash-lasagna/