Preheat oven to 400° F. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with olive oil, salt and pepper then turn the cut side down on the baking sheet. Bake 45 mins to an hour depending on the size of your squash.

In a small bowl, combine the ricotta cheese, 2 Tbsp. of parmesan and the basil or parsley.

In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3-4 minutes until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20-30 minutes, then add in fresh basil at the very end, and remove the bay leaf.

When spaghetti squash is cooked, let it cool keeping the oven on. If you microwaved the squash, preheat the oven to 400° F.

When the squash is cool enough to handle, use a fork to remove flesh which will come out in spaghetti looking strands. Reserve the shells if you plan to make these into boats. Drain the squash on a paper towel to soak up any excess liquid, then toss with half the sauce. Place the spaghetti squash back into the shells or in a 7x11" baking dish. Place shells on a baking sheet.

Top each with remaining sauce, 1 Tbsp. ricotta cheese mixture, and 2 Tbsp. Mozzarella cheese. Bake in the oven for 20-30 minutes or until everything is hot and the cheese is melted.