This was my first attempt at spaghetti squash and it was SO EASY! And an easy way to get veggies in. It is like I'm tricking my brain into thinking it is eating carbs when it is actually eating veggies (mind blown)!
What you need:
- 3 small to medium spaghetti squash (about 5 cups cooked)
- salt and fresh pepper, to taste
- 1/3 cup part skim ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp chopped parsley (or basil) (this is optional I don't use it)
- 3/4 cup whole milk shredded mozzarella cheese
- 1 can of pasta sauce
So if you haven't cooked spaghetti squash before, the hardest part is cutting it in half... it's like an upper body workout (but so worth it). Once they are halved, scoop out the inside (this is my least favorite part because it reminds me of Halloween and scooping out pumpkins). Then sprinkle salt and pepper on them and put them face down on a baking sheet (i use tin foil lined cookie sheet) and put into the oven for an hour at 400 degrees.
Let them cool for a few after you take them out of the oven. Then use a fork and start scraping the fork into the squash and it literally falls out like spaghetti. I suggest putting paper towel at the bottom of a bowl and scrap it into that bowl and then after scraping all the spaghetti squash out,putting another paper towel on top. Then push down. This will help remove extra moisture. Then rid of those paper towels and add some of your pasta sauce and mix. (You could totally just eat it like this but I promise this gets better...).
Take the empty spaghetti squash exterior (the boat) and put it facing up this time back onto the cookie sheet. Fill each up evenly with the spaghetti squash flesh and pasta sauce you put in the bowl.
In another bowl (or the same one you put the spaghetti squash in (I won't judge)), mix your ricotta and parmesan cheeses. Then evenly distribute this mixture to each boat. Then top each with the remaining pasta sauce and put mozzarella cheese on top.
Cook the boats for another 30 minutes.
Enjoy!!!!
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