When you are in the mood for Italian, but don’t want all of the calories of pasta, turn to spaghetti squash for your answer! This gluten free and one pan dish is easy and so tasty. The recipe makes 1 whole 9×11 pan of spaghetti squash “lasagna”. Ingredients: 1 large size spaghetti squash (or 2 smaller ones) 15 ounces of ricotta 1 medium size fresh mozzarella 1 container of spinach 1 clove of garlic 1 cup tomato sauce (fresh or jarred) Extra Virgin olive oil Salt and pepper Instructions: Preheat the oven to bake at 400 degrees. Slice the spaghetti squash in half lengthwise and drizzle with olive oil. Lightly coat a 9×11 Pyrex or aluminum pan with olive oil and place the squash cut side down on the pan. Bake in the oven for 50 minutes. While the squash is baking, combine the ricotta, egg, spinach, minced garlic clove, 1 teaspoon salt and 1 teaspoon pepper in a large mixing bowl. Also, slice the fresh mozzarella into 1/4 inch slices. Remove the squash from …