This Spaghetti Squash Oregano Bake is a perfect Meatless Monday or healthy eating option, because it has only healthy, nutritious calories - and very few at that. Spaghetti squash is one of those wonderful "Eat as much as you want, and feel great about it" foods!
This recipe is fantastically simple and makes a perfect autumn meal. We like to serve it with a green salad to round out the nutritional value.
1 Spaghetti Squash (about 2 pounds)
1 Tbsp oregano
Salt & Pepper
3/4 jar of your favorite jarred pasta sauce, or make your own
1 package of Ricotta cheese (about 16 oz)
Start by preheating the oven to 400F.
The squash itself looks intimidating at first glance, but couldn't be easier to prepare. Start by cutting it in half lengthwise, removing the seeds, and covering each side with plastic wrap. Place the squash onto a plate (to keep your microwave clean) and microwave on high for 8-10 minutes, until it is tender. Careful...it will be very hot when you remove the plastic wrap!
Next, use a fork to scrape the squash. This is surprisingly simple, and the squash naturally shreds into "spaghetti" shaped "noodles".
Mix the "noodles" with the oregano, salt and pepper, and the mixture into the bottom of a casserole dish. Then pour the pasta sauce evenly over the mixture, and top with dollops of ricotta.
Place the dish into the preheated oven, and bake for 1 hour - until the ricotta is beautifully golden.
Sprinkle with Parmesan and enjoy!