Ingredients
- 2 medium Spaghetti Squash, halved & seeds removed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 1/2 cups Cento Marinara Pasta Sauce
- 1 tsp Cento Italian Seasoning
- 1/4 tsp Cento Crushed Red Pepper
- 2 cups Frozen Spinach, thawed & drained
- 2 cloves Garlic, minced
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- Fresh Parsley, chopped
Directions
Preheat your oven to 400°F. Brush spaghetti squash with olive oil and salt and roast for 35-40 minutes, or until tender and can be easily shredded with a fork. Remove from oven and use a fork to scrape the flesh. In a medium bowl, mix spinach, ricotta cheese, parmesan, mozzarella, seasonings, and shredded squash. Place mixture into hollowed-out squashes. Place on a baking sheet face side up and top with marinara sauce and more mozzarella cheese. Return to oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Remove from oven and garnish with parsley. Serves 4.
