Cheesy Baked Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, raw

  3.6kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Classic Alfredo Sauce

  Ragu

  16 oz or 454g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Preheat oven to 425°. Slice spaghetti squash lengthwise, then scoop out and discard seeds. Drizzle cut sides with oil and season with salt and pepper.
2. Place squash cut-side down on a large, rimmed baking sheet. Roast until tender, 43 to 45 minutes. Let cool slightly. Using a fork, break up squash strands.
3. Meanwhile, in a large skillet over medium heat, heat RAGÚ Classic Alfredo Sauce until bubbly. Add squash and Parmesan and toss to coat. Add spinach and stir until wilted, about 5 minutes.
4. Transfer mixture back into squash halves and sprinkle with mozzarella. Bake until cheese is golden and bubbly, 10 to 12 minutes more. If a more golden top is desired, broil top 2 to 3 minutes more. Garnish with fresh basil.