Ingredients
2cupsmarinara sauce
1cuppart skim ricotta
8tspparmesan cheese
6ozmozarella,part skim, shredded
1large spaghetti squash,ripe
salt and fresh pepper,to taste
Preparation
Preheat oven to 350 degrees F.
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up, and sprinkle with salt and pepper.
Bake at 350 degrees F for about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Preheat oven to 375 degrees F.
In four individual 5×7-inch oven-safe baking dishes, ladle ¼ cup quick marinara sauce on the bottom of each dish.
Top each with ¾ cup of cooked spaghetti squash and spread evenly.
Top each with ¼ cup ricotta. Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each.
Add the remaining sauce, parmesan, and mozzarella cheese.
Cover with foil and bake for 15 to 20 minutes or until the cheese is melted and the edges begin to bubble; uncover and cook for an additional 5 minutes.
