Preheat oven to 400°f

Cut squash in half lengthwise, scoop out seeds. Season with salt and pepper. Bake one hour on a cookie sheet, cut side down, until soft.

In a bowl, combine the cottage cheese, parmesan cheese, and basil.

In a large skillet, sauté the onions and garlic in the olive oil. Add sausage and cook, breaking up into small pieces until browned and cooked through.

Add the crushed tomatoes and salt and pepper to taste. Cover, and reduce heat to low, and simmer about 20 minutes. Add the basil.

When squash is cooked, let cool about 10 minutes. When it's cool enough to handle, use a fork to remove the flesh, reserving the shells.

Place the spaghetti squash on paper toweling to soak up any excess liquid. Then mix with HALF the sauce. Divide the squash mixture evenly between the shells.

Top the filled shells with remaining sauce, cottage cheese mixture, and mozzarella cheese, dividing each evenly among your "boats".

Bake in the oven for 20-30 minutes until hot and cheese is melted.

Delicious!