Serves 4

Ingredients
1 tablespoon olive oil
1 large spaghetti squash
1 egg
2 cups Bellisari’s Calabrian and Sweet Tomato Fennel Spread
1 cup part skim ricotta cheese
1 1/2 cups part skim shredded mozzarella cheese
1 teaspoon fresh oregano
5 fresh basil leaves, torn
salt & fresh ground pepper
4 10 oz ramekins

Directions
Preheat the oven to 350 degrees. Poke the spaghetti squash 10 times and microwave for 10 to 12 minutes stopping every 3 to 4 minutes to turn. You’ll know it’s done when the skin starts to buckle. Remove and split open. Begin scraping out your squash with a fork. Transfer scraped squash into a colander and let drain while you are prepping the rest of the ingredients. In a large bowl, mix together Bellisari’s Calabrian and Sweet Tomato Fennel Spread, ricotta, egg, 1 cup of cheese, oregano, basil and salt & pepper to taste. Mix in the drained spaghetti squash until it’s all well combined. Place one scoop of squash mixture in each ramekin covering the bottom. Sprinkle remaining cheese on top of each and place on a cookie sheet. Bake for 35 to 45 minutes or until cheese is melted and bubbly and squash looks set. Remove from oven and let cool for 5 minutes before serving.