• 1 small-medium spaghetti squash
  • 1 onion, diced
  • 2 cups tomato sauce
  • 1 package ricotta cheese (16 oz)
  • 16 oz shredded mozzarella cheese
  • 3 tbsp. parmesan cheese
  • Salt and pepper to taste


  1. Prepare spaghetti squash by poking holes with a fork, and microwaving for 8-10 minutes (until soft) or baking at 375˚ for about an hour (until soft). Cut squash in half lengthwise, and shred inside with a fork.
  2. Combine all ingredients in a bowl and toss with shredded squash
  3. Spread mixture in greased 9x12 inch baking dish
  4. Bake uncovered for 30-40 minutes at 400˚ until cheese is melted and slightly browned