No Pasta "Pasta" Bake With Spaghetti Squash For Two

1. 1

   Preheat oven to 350 degrees.

2. 2

   Fill a small baking dish with 1/2 to 3/4 of an inch of water.

3. 3

   Cut the spaghetti squash in half and place flat side down in the water. Cover with foil and bake for 40 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Empty the water out of the baking dish and spray it with fat free cooking spray. Return the squash flesh to the baking dish.

7. 7

   Combine the ricotta mixture with the squash and spread evenly in the baking dish.

8. 8

   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.

9. 9

   Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown.

10. 10

    Allow the dish to cool for 5-10 minutes before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.