Cheesy Italian Spaghetti Squash

Cheesy Italian Spaghetti Squash Bake

Yield 8



  1. Preheat oven to 375 degrees. Use a knife to pierce the skin of the spaghetti squash in various places all over. Place on a baking sheet and bake until tender (about 1 hour and 15 minutes.)
  2. When you remove the squash from the oven reduce the heat to 350 degrees.
  3. When squash is cool enough to work with, slice in half and scrape out and discard seeds.
  4. Use a fork to separate and remove strings.
  5. Toss the spaghetti squash with salt and olive oil.
  6. In a large deep baking dish (mine is kind of an odd size - a little smaller than 9"x13" and a little deeper, but 9"x13" would work), add a little marinara - just enough to cover the bottom of the dish, so that the squash doesn't stick.
  7. Layer about half the squash, half the ricotta, half remaining sauce, and half the mozzarella.
  8. Repeat layers and then sprinkle the top with the Parmesan.
  9. Bake for approximately 45 minutes or until heated through, bubbly and golden brown on top.

Recipe by From Calculu∫ to Cupcake∫ at