BAKED SPAGHETTI SQUASH

In need of some comfort food? Don't worry, me too! To satisfy that craving, I made this delicious baked spaghetti squash. You can substitute the recipe for Palmini pasta, zucchini noodles, or any other "pasta"! It's super easy to make and its also a great dinner option during passover! 

1. Cook Spaghetti Squash
Bake for one hour whole at 350. Allow it to cool and then carefully cut the squash in half. Drizzle with olive oil and place back into the oven face down at 350 again for about another 45 minutes. When you take it out, it should be soft and pasta like. Remove the seeds and then using a fork, comb through it and set aside.

2. Make Filling
In a bowl combine:
1/4 cup of basil finely chopped
1/4 of parsley finely chopped
1/4 cup part skim mozzarella cheese
1 egg
1/2 cup low fat ricotta cheese
seasoning (I use red pepper, black pepper, oregano. salt, & pepper)

Mix everything together and set aside. 

3. Assembly 
Cover bottom of a baking dish with tomato sauce just so it doesn’t stick. Add in half of the spaghetti squash and spread half of the ricotta mixture over it with some tomato sauce. Add the remaining spaghetti squash and cover it with the rest of the ricotta and tomato sauce. Add mozzarella cheese on top (I use fresh mozzarella) and bake it in the oven for 25 minutes at 350!