Spaghetti Squash Tomato Soup Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Cut the spaghetti squash in half lengthwise and remove the seeds.

3. 3

   Drizzle the cut sides of the squash with olive oil and season with salt and pepper.

4. 4

   Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.

5. 5

   While the squash is roasting, heat the tomato soup in a saucepan over medium heat.

6. 6

   Once the squash is done, use a fork to scrape out the spaghetti-like strands into a large mixing bowl.

7. 7

   Add the heated tomato soup, ricotta cheese, garlic powder, and half of the grated Parmesan cheese to the bowl with the spaghetti squash. Mix well to combine.

8. 8

   Transfer the mixture to a baking dish and spread it out evenly.

9. 9

   Sprinkle the remaining Parmesan cheese on top.