• 2 cups marinara sauce (such as Classico Tomato Basil)
  • 3 cups cooked spaghetti squash
  • 1 cup fat free ricotta (such as Sargento)
  • 3 tbsp parmesan cheese
  • 6 oz part skim shredded mozzarella


Cook spaghetti squash in microwave.
Preheat oven to 375°.
In 9 x 9 oven safe baking dishes, ladle 1/2 marinara sauce on the bottom of each dish.
Top with cooked spaghetti squash and spread evenly. Top with ricotta, using dollops if necessary.
Sprinkle with 1/2 grated parmesan and mozzarella cheese. Add the remaining sauce, followed by the remaining parmesan and mozzarella cheese.
Cover with foil and bake for 35-40 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

Makes 6 servings
Serving Size: ~3/4 cup


Calories 170
Fat 6.1g
Saturated Fat 3.4g
Cholesterol 28mg
Sodium 500mg
Potassium 117mg
Carbohydrate 16g
Fiber 2g
Sugar 7g
Protein 14g

Adapted from: