Baked Spaghetti Squash with Tomato Sauce and Ricotta

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Fall is my absolute favorite season and nothing says fall like comfort food. This dish was a lot easier than I anticipated (but time consuming). If you’ve never had spaghetti squash- you need to try it. Being the pasta lover I am, I can’t tell you it tastes just like pasta but with the tomato sauce and cheese, it was pretty darn good. Here’s the recipe- enjoy!

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Whole Spaghetti Squash

Whole Spaghetti Squash

What You’ll Need:

1 large spaghetti squash

½ teaspoon salt

½- 1 cup tomato sauce (I used my tomato sauce recipe)

½ cup ricotta

Post- baked spaghetti squash

Post- baked spaghetti squash

After scraping spaghetti squash

After scraping spaghetti squash

What to Do: 

  1. Preheat the oven 375°F.
  2. Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife.
  3. Allow to cool enough to touch. Then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. It should yield about 2-4 cups.
  4. Place the spaghetti squash in a bundle of dishtowels (or a kitchen towel), and squeeze out some of the moisture. Place in a mixing bowl, then toss together with the salt and tomato sauce (I used the entire batch of my Quick & Easy Tomato Sauce). Add half of the ricotta and gently toss until the ricotta is just slightly broken up but not totally incorporated. Pour the squash into a small casserole dish or oven-safe bowl, dot with the remaining ricotta, and bake under the broiler until browned on top, about 5 minutes.
Easy & Quick Tomato Sauce I used (see past post)

Easy & Quick Tomato Sauce I used (see past post)

Final Product with a Glass of Pinot

Final Product with a Glass of Pinot

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One thought on “Baked Spaghetti Squash with Tomato Sauce and Ricotta

  1. Pingback: Spaghetti Squash Baked with Eggs in a Tomato Mushroom Cream Sauce | The Veggie Slaughterhouse

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