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Butter, oil, or cooking spray for the pan
1 large or 2 smaller spaghetti squash (4 to 5 lbs.)
Kosher or sea salt
2½ T olive oil
1 large zucchini
½ C finely grated parmesan cheese (1½ oz.)
2 - 2½ C coarsely grated mozzarella or fontina cheese (1/2 lb.)
3 C chunky and/or thick marinara sauce (such as mushroom marinara)
½ medium onion, finely chopped
1 C ricotta cheese
3 eggs (2 works if youâre trying to cut back)
Ground black pepper
Fresh basil (optional)
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