Preheat the oven to 400 °F.
Scoop out the seeds and flip them cut side down on a large microwave safe plate.
Add a little water to the bottom of the plate to create steam and microwave on #high for 10 minutes.
In a small casserole dish (suggested: 6 X 8) add a thin layer of tomato sauce to the bottom.
Combine the rest of the tomato sauce with the ricotta cheese.
Once the spaghetti squash is done in the microwave, scoop out the insides with a folk.
Then layer in spaghetti squash over the sauce.
Top with sauce and repeat with spaghetti squash.
Cover the whole pan with mozzarella cheese and cover with aluminium foil.
Bake at 400 °F for about 20 minutes.
Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
Roughly chop the fresh basil and sprinkle over top!
Adapted from: I Heart Vegetables