Microwave a spaghetti squash for two minutes. Cut the squash in half. Scoop out the seeds. Rub with olive oil, kosher salt and pepper. Bake shell side up in a preheated 375°F oven for 45 minutes or fork tender. Let cool. Scrape the inside with a fork. Place the inside of the squash in a bowl. Mix a few spoons of sauce into the squash. Add the mascarpone or ricotta cheese and mix well. Place in heat proof baking dish. Dot with a little more sauce. Top with shredded mozzarela cheese. Bake in a preheated 350°F oven for 30 minutes. Enjoy with garlic bread and a glass of wine. Bon Appetit.