Ingredients
– 1 medium spaghetti squash
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Italian seasoning
– Fresh basil, for garnish
Equipment Needed
– Baking sheet
– Sharp knife
– Spoon (for scooping)
– Mixing bowl
– Aluminum foil
– Oven-safe dish or a second baking sheet
– Wooden spoon or spatula
Step-by-Step Instructions
To begin, I preheat my oven to a toasty 400°F (200°C). Make sure you give yourself enough time to get everything ready! I carefully slice the spaghetti squash in half, lengthwise—this can be a bit tricky, so I like to use a sharp knife and apply gentle pressure. Once halved, I scoop out the seeds and stringy bits with a spoon. Drizzle olive oil on the cut sides, sprinkle with salt and pepper, and place them on a baking sheet, cut-side down. I pop this into the oven and bake it for about 30-40 minutes until the flesh is tender and easily pulls apart with a fork. (See the next page below to continue steps…)