Servings: 8

4 pounds spaghetti squash (halved lengthwise) 4 pounds spaghetti squash (halved lengthwise)
1 cup part skim or nonfat ricotta cheese 1 cup part skim or nonfat ricotta cheese
1 10-ounce pkg. frozen chopped spinach (thawed and drained) 1 10-ounce pkg. frozen chopped spinach (thawed and drained)
2 eggs, beaten 2 eggs, beaten
1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
1/4 teaspoon salt ¼ teaspoon salt
2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese, divided 1 cup shredded mozzarella cheese, divided
1 3/4 cups spaghetti sauce with less than 5g sugar per serving 1 ¾ cups spaghetti sauce with less than 5g sugar per serving

STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds.
MICROWAVE: Halve squash lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once and covering with wax paper.
Cool squash slightly and with a fork separate into strands. Set aside.
Meanwhile, in medium bowl, combine ricotta cheese, ½ cup shredded mozzarella cheese, Parmesan, spinach, eggs, and seasonings; mix well.
Spread evenly in a 13x9-inch baking dish coated with cooking spray.
In a large bowl, combine the squash and spaghetti sauce; toss to coat well. Arrange squash mixture on spinach mixture; top with remaining mozzarella cheese.
Cover with foil; bake at 375° F. for 30 minutes or until hot and bubbly.