INGREDIENTS
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1 medium spaghetti squash (about 4 cups cooked)
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1 and ½ cups lowfat ricotta cheese
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1 large egg
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1 teaspoon dried basil
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1 teaspoon dried oregano
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¼ teaspoon garlic powder
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1 and ½ cups thick marinara sauce
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4 cups fresh baby spinach
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½ cup part-skim Mozzarella cheese
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Garnish: grape tomatoes, red pepper flakes