Description

This vegetarian dish is a great pasta alternative. When you run your fork around the squash, it creates pasta-like noodles. Serve with a side salad.

Ingredients

• 3½ - 4½ lb. spaghetti squash
• 1 T. olive oil
• ½ medium yellow onion, chopped small
• 1 medium zucchini
• 1½ oz. block Parmesan cheese
• ½ lb. Fontina or Mozzarella cheese
• 3 c. chunky marinara sauce
• 1 c. Ricotta cheese
• 2 large eggs
• 1 t. Kosher salt
• ½ t. ground black pepper

Steps

1. Preheat oven to 375 degrees.
2. Cut squash crosswise into 4 equally thick rounds; place on a baking sheet. Sprinkle with salt (no oil); bake for 1 hour, flipping over halfway through.
3. While the squash baks: