perfect portion size

The other night I had cooked a spaghetti squash for dinner and had some left over.....

I put a tablespoon full of the squash in each one of my muffin cups...then I added a teaspoon of skim ricotta and then I put a teaspoon of tomato soup over the ricotta..I sprinkled a lil parmesan cheese and garlic salt over the top and then started my layers again...baked it for 35 mins at 400 and it made the perfect portion sizes and it freezes beautifully!

 Sounds delicious! Did you use condensed tomato soup or was it made with water/milk?

I just used it condensed..the water that will actually come out of the squash as it bakes helps with thinning out the soup

 This sounds awesome and what a great idea for portion control... I love it!!!

it's very good..I loved it and still make it

How do you cook spaghetti squash? Sounds yummy

I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion. 

DO you cook the squash first or just open it up and take the strings out raw?