Ingredients
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2
-
3
-
1
-
8
-
6
-
-
-
-
-
-
-
-
-
-
Directions
This recipe calls for cooked spaghetti squash. I prefer to roast spaghetti squash, which is really simple to do, you can do this the day before and store the squash in the refrigerator or you can make it in the microwave if you need it quick. Once cooked, simply use a fork to separate the strands. I always have a jar of my quick marinara sauce on hand, which comes in handy to whip up quick weeknight meals.
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Steps
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1
Done
|
Preheat Oven to 375 |
|
2
Done
|
in Four Individual 5 X 7-Inch Oven Safe Baking Dishes, Ladle 1/4 Cup Quick Marinara Sauce on the Bottom of Each Dish. |
|
3
Done
|
Top Each With 3/4 Cup of Cooked Spaghetti Squash and Spread Evenly. |
|
4
Done
|
Top Each With 1/4 Cup Ricotta.sprinkle 1 Teaspoon of Grated Parmesan Cheese and .75 Oz Mozzarella on Each. |
|
5
Done
|
Add the Remaining Sauce, Parmesan and Mozzarella Cheese. |
|
6
Done
|
Cover With Foil and Bake For 15 - 20 Minutes, or Until the Cheese Is Melted and the Edges Begin to Bubble; Uncover and Cook an Additional 5 Minutes. |
