1 medium spaghetti squash
1 cup ricotta cheese
½ cup parmesan cheese
1 tsp Italian herbs
1 jar Newman's Own® Mushroom Marinara sauce
2 cups grated mozzarella
Preheat oven to 350 degrees. Cut squash in half lengthwise and place cut-side down on a cookie sheet. Cook for 45 minutes. Remove and shred the squash into a bowl with a fork.
In a lightly greased pan, spread squash as the first layer. In a medium bowl add ricotta, herbs, parmesan, and eggs. Mix well and spread mixture over squash. Cover mixture with marinara. Sprinkle mozzarella over the top and cover with tinfoil.
Bake 45 – 60 minutes.