Spaghetti Squash Casserole

0 Preheat the oven to 400°F.
1 Spray a rimmed baking sheet with nonstick cooking spray or brush it with cooking oil. 
2 Roast the squash in one of two ways. First, you can slice it in half through the flesh (not stem-to-stem). Place the squash cut-side down on a rimmed baking sheet and roast until tender, 25 to 30 minutes. OR, if you prefer not to mess with slicing through the raw squash and have a bit more time, just pierce the whole squash 10 times all over with a fork. Place it on a rimmed baking sheet and roast the entire squash until tender, 50 to 60 minutes. 
3 Let the squash cool until you can safely handle it. While the squash cools, carefully move an oven rack so that it is about 8 inches below the heat source. Turn on the oven’s broiler. 
4 If not sliced, slice the squash in half through the peel (not stem-to-stem). Scrape out and discard the seeds (or roast them separately like you would pumpkin seeds). Use a fork to scrape out the strands of squash. Combine them with marinara and provolone or mozzarella  cheese. 
5 Spread the squash out in a thin layer on the prepared baking sheet. Use a spoon to scoop and drop ricotta cheese all over the surface of the squash in roughly 1 tablespoon portions. Scatter the parmesan cheese over the entire dish.
6 Broil the squash until crisp and golden in places all over the top and sides, 6 to 8 minutes (keep a close eye on it since the intensity of broilers can vary). 
7 Top the casserole with black pepper and fresh basil leaves. Slice into squares and serve warm, with warm marinara on the side if you’d like it a bit more saucy.