- 1 medium spaghetti squash (about 3 cups cooked)
- 2 cups of marinara sauce
- ½ cup park skim ricotta cheese
- 1½ cups part skim shredded mozzarella
- Handful of fresh basil
Preheat the oven to 400.
Carefully slice your spaghetti squash in half. (Be careful!) Scoop out the seeds and flip them cut side down on a large microwave safe plate. Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
In a small casserole dish add a thin layer of tomato sauce to the bottom. Combine the rest of the tomato sauce with the ricotta cheese. Once the spaghetti squash is done in the microwave, scoop out the insides with a fork. (It’ll make little “strands”) but be careful, it’ll be hot! Then layer in spaghetti squash over the sauce. Top with sauce and repeat with spaghetti squash. Cover the whole pan with mozzarella cheese and cover with aluminum foil.
Bake at 400 for about 20 minutes.
Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
Roughly chop the fresh basil and sprinkle over top!
This recipe comes from iheartvegetables.com
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