This tastes naughty, looks naughty and is SO GOOD! But it’s completely healthy and surprisingly low in calories. This recipe holds at around only 260 calories per giant full bowl serving. It’s super easy to make, will satisfy all of your Italian food cravings and if you’ve never cooked with spaghetti squash before, you’re in for a real surprise.
>>> Ingredients <<<
1 small spaghetti squash
1 cup of your favorite marinara sauce
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese
>>> Directions <<<
Spray 4-10 ounce ramekins lightly with organic non-stick olive oil spray.
To prep your spaghetti squash, cut it in half lengthwise. When you open it up it will have the consistency of pumpkin and the seeds and overall look very similar to cantaloupe. Take a spoon and scrape out the cantaloupe like threads and seeds. It doesn’t have to be perfect. Some of the threads will stick and that doesn’t matter. You really want to get all of the seeds out.
Pop in the microwave and nuke for 10-12 minutes, or until the outside is softened and bendy. Preheat the oven to 350 degrees. Scrape out using a fork, all of the squash middle. My husband was completely amazed by this. It turns into spaghetti. Same look, size… everything. That’s why they call it spaghetti squash. It’s the best thing to happen to clean eaters since Stevia.
Put all of your “spaghetti” into a large mixing bowl. Add the marinara sauce, ricotta cheese and 1/2 a cup of the shredded mozzarella cheese. Pour evenly into the 4 ramekins. Top each ramekin with the remaining mozzarella cheese.
Pop into the oven and bake for 45 minutes. Voila! It’s cheesy, awesome and super good for you. Every cup you eat is 1-2 full vegetable servings, depending on how much “spaghetti” you got from your squash. Doesn’t get any better than that.