- spaghetti squash – You are going to need about six cups cooked, so I used two smallish squash.
- ½ teaspoon salt
- ¼ cup olive oil
- 6 cups marinara sauce (about 2 26 ounce jars)
- 15 ounces fat free ricotta cheese
- 6 cups mozzarella cheese, shredded (I used part skim).
- 1 cup Parmesan Cheese (Use the cheap powdery kind. You need it to absorb some of the moisture from the squash.