Yield: 1 large Pyrex dish
Rating: A real keeper. Put it in your rotation. Now.
2 medium spaghetti squashes
½ teaspoon of salt
2 cups shredded cheese (I use mozzarella or Munster)
1 cup part-skim ricotta cheese
1 24 oz jar of your favorite tomato sauce (I like the Gefen Pasta Sauce)
Preheat your oven to 375 degrees. (or 350 degrees convection)
Take your spaghetti squashes and cut it down the middle length-wise. Remove and discard all of the seeds inside. Take your squash and place them on a tray face up. Spray the squash with your oil spray and sprinkle with salt. Bake uncovered for 50 minutes uncovered. You will know it is cooked enough when it is fork tender.
Using a large fork, scrape out all of the spaghetti flesh and put it into a large baking sheet. Try to loosen the spaghetti strands as you go. Discard the skin from the squash. Using gloved hands (my preferred method, but you can use a utensil if you want), thoroughly mix both cheeses and the sauce into the squash until completely mixed together. Bake uncovered for 1 hour.
This will keep for 1 week in the fridge. Re-warm uncovered in a hot oven for 20 minutes. Also, this is a perfect item to make ahead becuase it is almost tastier on the second day.