Cheesy Italian Spaghetti Squash Bake

From Calculus to Cupcakes

Ingredients:

  • 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.

Directions:

Click Here

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