INGREDIENTS
1 1/2 tbsp
extra virgin olive oil
12 oz
sweet Italian turkey sausage
1
large shallot, minced
2
large cloves garlic, minced
1
bunch swiss chard, cleaned and roughly chopped
12 oz
white button mushrooms, sliced
salt and pepper
flesh from 1 small spaghetti squash, cooked (*see note on how I cook it)
14 oz
Redpack crushed tomatoes
1 tbsp
chopped fresh herbs (I used rosemary and thyme)
red pepper flakes
12 oz
whole milk ricotta, divided
5 1/2 oz
shredded part-skim mozzarella, divided