Step 1

I like to set my spaghetti squash on a dry, clean kitchen towel and then using a large, sharp knife split it in half. The towel will keep the squash from slipping, and you from losing a digit! This recipe is fairly easy and doesn't take a lot of work, leaving you ample time for sipping a delicious Pinot Noir or Chianti Classico!

Step 2

Split spaghetti squash in half and scoop out seeds. Rub squash with olive oil and place in an oven-proof baking pan. Sprinkle with kosher salt and black pepper and place in a 400 degree F oven for about 15 minutes.

Step 3

Pull the squash and fill each half with half of the tomato sauce, and a dollop of ricotta, and place back into the oven. Allow the squash to cook for 20-30 minutes longer, being careful not to let it brown too much. Remove from oven when edges are golden brown and cheese is showing a little browning as well. You can also check the doneness by inserting a fork into the squash and having it easily pull out.

Step 4

Before serving, freshly micro-plane pecorino cheese over the cooked squash and tear some basil to drop on top. To serve, put on a little Frank Sinatra and start twirling and lifting the spaghetti squash out using the shell as your bowl. A sprinkle of red chili flakes and, Mamma Mia! you'll feel like your at Nonna's table!