Baked Spaghetti Squash with Tomato and Ricotta
Baked Spaghetti squash with tomato and ricotta


1 spaghetti squash
1/2 cup tomato sauce
1/2 cup low fat ricotta cheese


Preheat the oven to 375 degrees.

Place the spaghetti squash on a baking sheet and pierce on all sides with a knife. Bake in the oven for about an hour, or until easily pierce with the knife. Let cool.

Cut the squash in half and remove the seeds and pulp and discard. Using a fork, scrape out inside of squash separating the strands.

In a mixing bowl, mix the squash with the ricotta cheese and tomato sauce. Transfer to an oven safe bowl and brown under the broiler for about 5 minutes.

Makes 2 servings

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