Preheat the oven to 400F.

Carefully split the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 35-45 minutes or until the squash is tender and easily shreds with a fork. Using a fork produces spaghetti-like strands. Remove from the skin into a bowl and set aside. If there’s any visible liquid, drain or pat dry.

While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet. Add the diced onion, sausage, ground beef and garlic.

Cook the meat thoroughly and drain any rendered fat.

Add the marinara sauce to the meat mixture and bring to a boil. Reduce the heat and simmer the sauce for about 15 minutes or until thick and most of the liquid has been reduced.

While the meat simmers combine the ricotta cheese, Parmesan cheese, eggs, basil, salt, and pepper in a medium-sized bowl and set aside.

When squash is done, remove from oven and reduce oven temp to 350F. Lightly grease a 2.5 quart casserole dish.

Begin with spaghetti squash, adding half the strands (about 2 cups) to the bottom of the dish and pressing into a flat layer.

Top with half the ricotta mixture and spread out evenly.

Add a layer of half the meat sauce, followed by a layer of half the mozzarella cheese. Repeat all of the layers again, starting over with another layer of squash.

Sprinkle the casserole with the remaining 1/4 cup of Parmesan cheese and chopped parsley.

Cover with foil and bake for 30 minutes. Remove the foil and bake another 20 – 30 minutes or until bubbly and golden brown. Let rest for at least 15 minutes before serving.