Spaghetti Squash Lasagna

1 spaghetti squash

1 tablespoon Basil Infused Extra Virgin Olive Oil

1 Onion chopped

3 cloves garlic minced

1 teaspoon basil

1/2 tsp onion powder

1/2 tsp lemon pepper

Jar of favorite pasta sauce

1/4 cup Brandy

10 oz ricotta cheese

4 oz Mozzarella cheese

1/4 cup parmesan cheese

Rinse spaghetti squash and pierce with fork once. Place squash on cookie sheet. Bake Spaghetti squash in preheated 350 degree oven for 1 hour maybe longer depending on size of squash.

Heat basil oil in skillet on medium; add onion powder and lemon pepper. Add onion and cook until translucent and just starting to brown, 4-6 minutes. Add garlic sauté 2 minutes. Add Brandy and let cook 1 minute add pasta sauce and heat on low burner.

Remove Spaghetti squash, if the squash has cooked long enough the shell will come away easily, it might even be browned on one side. Once shell in removed cut lengthwise and gently remove seeds. Place in an 8X8 glass dish. Stuff one 1/2 of squash with ricotta cheese place other half on top and pour pasta sauce over. Place Mozzarella cheese slices on top of squash and place in oven for 30 minutes till cheeses melt and sauce is bubbly. Slice and serve with chicken sausages