Spaghetti Squash with Tomato and Ricotta

Ricotta adds a classic Italian dimension to this spaghetti squash dish

Ingredients

1 spaghetti squash (~4 cups)

1/2 cup tomato sauce (I recommend using 1.5x or 2x this amount)

1/2 cup ricotta

Instructions

1. Cook spaghetti squash.

2. Squeeze out excess moisure.

3. Combine ingredients.

4. Broil 5 minutes.

Inspired by Big Girls Small Kitchen

Notes: I skipped the step of squeezing out the excess moisture. This step is essential. Otherwise, the final dish will be watery. I also baked it at 375 degrees until warm rather than broiling it for 5 minutes.

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