Easy and Healthy Spaghetti Squash
Stacey Milak, RD
This is one of my fall favorites from Cooking Light! View the full recipe:
Consider some substitutions to make this recipe even easier – and more delicious!
- In place of part skim ricotta, try subbing fresh ricotta from your local farmer’s market
- No fresh spinach in your refrigerator? You can substitute with chopped frozen spinach (cooked and dried.)
- Try mixing in ¼ of the tomato mixture into the squash before filling your shell. The added flavor is fantastic!
Baked squash, ready to scrape!
Scraping the spaghetti squash “noodles”
Mixing ricotta cheese into the squash
Stuffed shells topped with tomato sauce & cheese
Our finished product!