Ingredients
Scale
- 1 large spaghetti squash
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender.
- In a medium bowl, mix the ricotta cheese with garlic powder, Italian seasoning, salt, and pepper.
- Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands and add it to the bowl with ricotta.
- Combine the spaghetti squash strands with the marinara sauce.
- In a greased baking dish, layer half of the spaghetti squash mixture, then sprinkle with half of the mozzarella and Parmesan cheese. Add the remaining spaghetti squash mixture on top, and finish with the rest of the cheese.
- Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven, let it cool for a few minutes, and garnish with fresh basil before serving.
Notes
Choose a firm spaghetti squash for the best texture. Avoid over-roasting to maintain the squash’s strands.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg