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Easy peasy dinner: Baked Spaghetti Squash with Tomato & Ricotta. Pierce your spaghetti squash and bake an hour at 375. When cool, cut in half, scoop out seeds, and use a fork to empty squash into bowl. Add ½ cup tomato sauce,½ cup ricotta, salt, pepper, basil– mix to combine. Pour into small casserole dish–top with more sauce or ricotta (optional). Broil for 5 mins. Eat! YUM! [http://www.biggirlssmallkitchen.com/2011/10/jordanas-baked-spaghetti-squash-with-tomato-and-ricotta.html]

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