No Pasta "pasta" Bake With Spaghetti Squash for Two

"Having been recently diagnosed with insulin resistance, I often have difficulty finding low-carbohydrate meals I like. I heard a lot about spaghetti squash as a replacement for spaghetti and thought I would give it a try. This dish is excellent served with a fresh salad and a glass of red wine."
 
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photo by Rachel Rodrigue photo by Rachel Rodrigue
photo by Rachel Rodrigue
Ready In:
1hr 10mins
Ingredients:
9
Serves:
2

ingredients

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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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Reviews

  1. Delicious! I used a whole jar of spaghetti sauce.
     
  2. This is a great recipe. Since my husband is a meat guy, I added some turkey meatballs and he loved it.
     
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