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Ingredients
  • Butter, oil, or cooking spray for the pan
  • 1 large or 2 smaller spaghetti squash (4 to 5 lbs.)
  • Kosher or sea salt
  • 2½ T olive oil
  • 1 large zucchini
  • ½ C finely grated parmesan cheese (1½ oz.)
  • 2 to 2½ C coarsely grated mozzarella or fontina cheese (½ lb.)
  • 3 C chunky and/or thick marinara sauce (such as mushroom marinara)
  • ½ medium onion, finely chopped
  • 1 C ricotta cheese
  • 3 eggs (2 works if you’re trying to cut back)
  • Ground black pepper
  • Fresh basil (optional)
Steps
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