This couldn’t be easier to make – and even though it’s healthy and low-calorie, it’s super tasty! A wonderful creamy, rich dish for a cold winter night.

1 Spaghetti Squash
1 c ricotta cheese (more if you’re feeling indulgent)
1 c flavorful spaghetti sauce

Slice the squash in half, scoop out the seeds (save for roasting!), salt the flesh and bake cut side down in a 17″ casserole dish for about 40 minutes at 350 degrees. Make sure you don’t undercook it!

When it’s done, let it cool a bit so you can handle it, and scoop the strands back into the casserole dish. It should be about 4 cups. Combine the cheese and spaghetti sauce in a separate bowl, then stir into the squash.

If your spaghetti sauce is flavorful enough, that’s all you should need! Otherwise you could add some garlic, or onion, or other spices.

While this dish lends itself exceptionally well to adding meat and vegetables, I wouldn’t recommend actually stirring them in – but rather, serving them on the side, or on top of it.


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