Spaghetti Squash Casserole With Ricotta and Spinach

spaghetti-squash-casserole
Photo by Kana Okada
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 245 calories
    • Calories 142 calories from fat
    • Fat 16 g
    • Sat Fat 9 g
    • Cholesterol 76 mg
    • Sodium 514 mg
    • Protein 14 g
    • Carbohydrate 13 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 295 mg

Ingredients

  1. Check 1 3-pound spaghetti squash, halved lengthwise and seeded
  2. Check 1tablespoon olive oil
  3. Check 1 15-ounce container ricotta
  4. Check 1 large egg
  5. Check 4cups baby spinach, chopped
  6. Check 1 garlic clove, chopped
  7. Check 1/8teaspoon ground nutmeg
  8. Check kosher salt and black pepper
  9. Check 2cups grated mozzarella (1/2 pound)

Directions

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.