INGREDIENTS
1
whole spaghetti squash
2
zucchini, diced
4 cloves
garlic, minced
1
jar of marinara sauce (I used Trader Joe’s Tomato Basil)
1 15 ounce container
fat free ricotta cheese
4
slices reduced fat provolone or mozzarella cheese
1/4 cup
shredded Parmesan
1/4 cup
fresh basil, finely chopped
1 tsp
oregano
1/2 tsp
salt
1/4 tsp
black pepper