Description
A cozy comfort food featuring roasted spaghetti squash filled with a creamy ricotta and spinach mixture.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and carefully scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until it’s tender.
- Heat a skillet over medium heat. Add the minced garlic and sauté until fragrant—about a minute. Then toss in the chopped spinach and cook until it wilts.
- In a large mixing bowl, combine the ricotta cheese, wilted spinach, mozzarella cheese, and half of the Parmesan. Season with salt and pepper.
- Use a fork to scrape out the strands of squash. Mix those with your cheesy spinach filling.
- Fill the empty squash halves with the mixture, then sprinkle the remaining Parmesan on top.
- Return to the oven for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve warm and enjoy!
Notes
Let the stuffed squash cool slightly before serving to allow the filling to thicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg