1 tablespoon extra virgin olive oil, plus more for drizzling

1 head garlic

3/4 pound ground spicy Italian chicken sausage or ground chicken

1 small yellow onion, chopped

1 can (28 ounces) crushed San Marzano tomatoes

1 dried bay leaf

2 teaspoons dried oregano

2 medium spaghetti squash, halved and seeds removed

1/2 cup whole milk or heavy cream

1/4 cup whole milk ricotta cheese

1/2 cup fresh basil, chopped

1/8 teaspoon grated fresh nutmeg

1 1/2 cups shredded fontina cheese or mozzarella cheese

1 cup shredded provolone cheese

Kosher salt and black pepper, to taste

Fresh thyme and/or fried sage leaves, for serving (optional)

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Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft.
Place spaghetti squash halves cut side down on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 30–40 minutes until tender. Scrape squash with a fork, leaving strands in shells.
In a skillet, heat olive oil over medium heat. Cook sausage until browned, then add onion and cook until softened. Stir in tomatoes, bay leaf, oregano, salt, and pepper. Simmer 15–20 minutes, then remove bay leaf.
Mash roasted garlic with cream, ricotta, basil, nutmeg, salt, and pepper until smooth.
Divide garlic-ricotta mixture among squash halves, mixing lightly with squash strands. Top with sausage-tomato sauce, then sprinkle with fontina and provolone.
Bake 15–20 minutes until cheese is melted and bubbly.
Garnish with thyme or fried sage leaves before serving.

Use ground beef, or turkey instead of chicken sausage.

Make vegetarian by skipping sausage and adding sautéed mushrooms or spinach.

Try different cheeses like parmesan, asiago, or gouda.

Add red pepper flakes for extra heat.

Top with breadcrumbs before baking for a crispy finish.