Ingredients
12
12 servings
- •2 spaghetti squash, halved lengthwise and seeded
- •1 tablespoon olive oil
- •salt and ground black pepper to taste
- •2 (16 ounce) packages shredded mozzarella cheese, divided
- •1 (15 ounce) container ricotta cheese
- •1 egg
- •0.5 cup Parmesan cheese
- •1 (24 ounce) jar spaghetti sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush the inside of squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
- Bake in the preheated oven until softened, about 45 minutes. Remove from the oven and let cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer them to a bowl.
- Adjust the oven temperature to 350 degrees F (175 degrees C).
- Mix 1/2 of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
- Spread 1/2 of the squash mixture in a 9x13-inch baking dish. Spoon 1/2 of the spaghetti sauce on top. Sprinkle with 1/2 of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
- Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 392
- Carbohydrate: 24g
- Fat: 22g
- Fiber: 4g
- Protein: 26g
- Sugar: 9g
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