Ingredients:
1 spaghetti squash
1/2 tsp
salt
1/2 cup tomato sauce
1/2 cup ricotta
1/2 cup tomato sauce
1/2 cup ricotta
Directions:
Preheat the oven 375°F.
Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife.
Allow to cool enough to touch then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. It should yield about 2-4 cups.
Place the spaghetti squash on a towel and squeeze out some of the moisture.
Place in a mixing bowl, then toss together with the salt and tomato sauce. Add the ricotta and mix until incorporated.
Serve and enjoy!
By: Big Girls Small Kitchen
Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife.
Allow to cool enough to touch then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. It should yield about 2-4 cups.
Place the spaghetti squash on a towel and squeeze out some of the moisture.
Place in a mixing bowl, then toss together with the salt and tomato sauce. Add the ricotta and mix until incorporated.
Serve and enjoy!
By: Big Girls Small Kitchen
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