Spaghetti Squash Casserole With Ricotta and Spinach

Spaghetti Squash Casserole With Ricotta and Spinach
Kana Okada
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
90
minutes
Serves 8

Ingredients

1
3-pound spaghetti squash, halved lengthwise and seeded
1
tablespoon
olive oil
1
15-ounce container ricotta
1
large egg
4
cups
baby spinach, chopped
1
garlic clove, chopped
1/8
teaspoon
ground nutmeg
kosher salt and black pepper
2
cups
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.
Caroline Wright

Nutritional Information

  • Per Serving
  • Calories From Fat 142 calories
  • 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
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments