Spaghetti Squash

2 cups marinara sauce

3 cups cooked roasted spaghetti squash

1 cup part skim ricotta

8 tsp parmesan cheese

6 oz part skim shredded mozzarella (I used Sargento)

Directions:

Preheat oven to 375°.

In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.

Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce, parmesan and mozzarella cheese.

Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.