GET THE RECIPE HERE.
Stuffed peppers are boss (we clearly love them), but there's a new cheesy stuffed veggie on the block: spaghetti squash. And when we say "stuffed," we mean LOADED. A bigger veggie means more room for cheese. It's just physics.
Preheat your oven to 425 degrees F. Slice the spaghetti squash lengthwise, then scoop out and discard seeds. Drizzle cut sides with oil and season with salt and pepper. Roast the squash by placing it cut-side down on a large, rimmed baking sheet for about 40-45 minutes. Let it cool slightly.
Meanwhile, in a large skillet heat RAGÚ Classic Alfredo Sauce over medium heat until bubbly. Add squash and Parmesan to the sauce and toss everything together. Add spinach and stir until wilted. Transfer the mixture back into the squash halves and sprinkle with mozzarella. Bake until cheese is golden and bubbly (broil if you like for a golden top), and garnish with fresh basil.
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