2small spaghetti squash(1-pound total about 10 ounces each)
Kosher salt and freshly cracked black pepper
1cupfat-free ricotta cheese
Prepared Marinara Sauce
1tablespoonextra virgin olive oil
2 ¼cupcrushed tomatoes
½teaspoondried oregano+ extra for topping cheese
Using a large knife, cut the spaghetti squash in half lengthwise. Scrape the seeds out with a large spoon; 6discard the seeds.
Place two of the squash halves inside the microwave, cut side down on a large piece of parchment paper. Cook on high until tender; about 9 to 11 minutes.
Meanwhile, prepare the marinara sauce: Heat the olive oil in a large skillet. Add the onion and a small pinch of salt, basil, and oregano. Sauté until the onions are tender and develop a bit of color; about 5 to 6 minutes. Add the garlic and cook for 1 minute more. Add in the mushrooms and sauté until mushrooms just begin to soften; about 5 minutes. Add the crushed tomatoes. Simmer 15 minutes. Season with salt and pepper, to taste.
Place the rack in the middle position of the oven and preheat the broiler on high. Cover a large sheet pan with parchment paper.
Season the squash halves with salt and pepper. Using a fork, fluff the squash strands, leaving them in the squash. In a small bowl, combine the ricotta and half of the parmesan cheese; mix well. Divide the cheese mixture among the squash. Top with the marinara sauce, then the mozzarella and the other half of the parmesan cheese, then sprinkle with oregano (optional). Broil on high, until the filling is heated through and the top is golden brown, 3 to 5 minutes.
Feel free to buy a jar of prepared marinara from the store if you have one you really like. If you can fit all four halves in the microwave at one time, go for it! They may or may not depending on their size.A word of caution when handling the hot squash: I found that the squash is not that easy to grab and take out of the microwave, especially over the stove like the microwave in our kitchen. The outside of the squash is a little slippery and that the bottom is filled with trapped steam. I found the best way to remove them from the microwave was to use a large spatula to flip them over before trying to take them out. Turning them over first allows most of the trapped steam to escape. This will save your hands and wrist from being burned when trying to take the squash out of the microwave.Recipe adapted from Woman's Day
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