gluten free, vegetarian, nut free, soy free, egg free

What You’ll Need:

1 large spaghetti squash, sliced in half & seeds removed

1 jar marinara (no sugar added)

8-ish ounces full fat or part skim ricotta cheese

Optional: Crushed red pepper

Preheat oven to 350*

Place squash face down in a roasting pan filled with 1-2 inches water. Roast for about 30 (ish) minutes, or until the meat of the squash shreds like angel hair pasta with a fork!

While squash cooks, heat marinara over medium heat, covered, in a medium saucepan

Scrape the meat of each cooked squash into (2) serving dishes. Top with ricotta, marinara & sprinkle with crushed reds if your heart desires.

Serves 2.