Ingredients:

  • 1 medium (approx. 3 lb) spaghetti squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups low-sodium marinara sauce
  • 1 cup whole milk ricotta cheese
  • 2 cups fresh baby spinach, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the flesh with olive oil, salt, and pepper.
  2. Place the squash cut-side down on a baking sheet and roast for 35–40 minutes until the skin is slightly shrunken and the flesh is tender.
  3. Using a fork, scrape the flesh into long, noodle-like strands and transfer them directly into a 9x9 inch baking dish, pressing down slightly to create a level base.
  4. In a medium bowl, fold together the ricotta cheese, chopped baby spinach, minced garlic, dried oregano, and red pepper flakes.
  5. Spread the marinara sauce evenly over the squash strands, then dollop the ricotta mixture on top and swirl gently with a knife to create a marbled effect.
  6. Cover the top with shredded mozzarella and grated parmesan cheese.
  7. Bake at 375°F (190°C) for 15–20 minutes. Turn on the broiler for the final 2 minutes until the cheese is bubbly and mahogany-colored.