Vegetarian;
Gluten-Free
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
Prepare spaghetti squash by poking holes with a fork, and boil in water for 8-10 minutes (until soft). Cut squash in half lengthwise, and shred inside with a fork.
Combine all ingredients in a bowl and toss with shredded squash
Spread mixture in greased 9x12 inch baking dish
Bake uncovered for 30-40 minutes at 400˚ until cheese is melted and slightly browned