You can cook the spaghetti squash whole in your microwave, or you can roast it in your oven. 

To roast spaghetti squash: Cut off the stem part of the squash for easy cutting. Then, cut the squash in half lengthwise and scoop out the seeds.

Heat your oven to 400°F. Place the squash cut side down on a pan and bake until cooked through, about 35-40 minutes. You’ll be able to tell it’s done when you can easily pierce the squash with a sharp knife.

While the squash is cooking, cook the Italian sausage in a medium sized skillet, breaking into pieces until it’s cooked through. Remove from heat. Drain fat if necessary and return to the pan, then add the marinara sauce and Italian seasoning. Stir to combine and set aside.

. Once your squash is transformed to roasted spaghetti squash, remove it from the oven and flip it over, cut side up, so it can begin to cool.

Once you can handle it, remove the spaghetti squash strands with a fork and place them in a large bowl. 

. To your spaghetti squash, add the meat sauce mixture, whisked eggs, and parmesan cheese. If there are any toppings you’d like to add, mix those in too. Fold everything together, making sure it’s all mixed. Transfer to an 8x8 or 9x9 casserole dish.

Put the pizza casserole in your oven and bake at 375°F for 35-40 minutes or until the center is set and the sides of the casserole are bubbly.

Remove from oven and allow to cool slightly before serving.