No Pasta "pasta" Bake With Spaghetti Squash for Two

READY IN: 1hr 10mins




  • 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.