Spaghetti Squash Italiano

Preheat oven to 400 degrees. Slice the squash in half lengthwise and scoop out seeds and pulp. Place on a foil lined baking sheet, cut side down, and bake 1 hour, or until tender. Let cool then scrap the flesh out of the skin. Wrap squash in a kitchen towel and squeeze as much water out as you can. Place in a strainer over a bowl and set aside. Reduce the heat of the oven to 375.

Heat olive oil in a medium saucepan on medium-high heat. Add the onion,carrots and bell pepper. Season with salt and pepper and sweat for about 10 minutes, until the veggies are tender. Add the garlic and thyme and cook 10 minutes more, stiring occasionaly. Add the contents of the saucepan to a blender. Pour in the red wine and blend until smooth. Pour the veggie puree back in the saucepan and add the tomato sauce and basil.Stir to combine. Reduce heat to med-low and simmer for 20 minutes, or until ready to use.

In a large bowl, combine the squash, egg and riccota cheese. Press the mixture into a 9x13 baking dish and pour the tomato ragu over the top. Sprinkle the Mozzerella cheese and Parmisian cheese over the top and drizzle w/ more olive oil.

Bake in 375 degree oven for 35 minutes, or until cheese is bubley and melted and the dish is heated through.