No Pasta "pasta" Bake With Spaghetti Squash for Two
photo by Rachel Rodrigue
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 small spaghetti squash
- 1⁄2 cup part-skim ricotta cheese
- 1⁄4 cup parmesan cheese
- 1 tablespoon parsley flakes
- 1 teaspoon italian seasoning
- 1 garlic clove
- salt and pepper
- 1⁄2 cup part-skim mozzarella cheese
- 3⁄4 cup spaghetti sauce
directions
- Preheat oven to 350 degrees.
- Fill a small baking dish with 1/2 to 3/4 of an inch of water.
- Cut the spaghetti squash in half and place flat side down in the water. Cover with foil and bake for 40 minutes.
- In a small bowl, combine ricotta, Parmesan, parsley, Italian seasoning and salt and pepper. Use a garlic press to crush the garlic clove and add it to the mixture.
- When the squash is finished cooking, allow it to cool long enough to be handled. Use a fork or spoon to scrape the flesh of the cooked squash. Use long strokes lengthwise and the squash will come out looking much like spaghetti.
- Empty the water out of the baking dish and spray it with fat free cooking spray. Return the squash flesh to the baking dish.
- Combine the ricotta mixture with the squash and spread evenly in the baking dish.
- Spread the spaghetti sauce over the squash and ricotta mixture and spread the mozzarella cheese evenly over the top. Sprinkle more parsley flakes over the top to add color.
- Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown.
- Allow the dish to cool for 5-10 minutes before eating.
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