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Spaghetti Squash Casserole With Ricotta and Spinach

Spaghetti Squash Casserole With Ricotta and Spinach
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Serves 8| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 245Calories From Fat 142
  • Fat 16g
  • Sat Fat 9g
  • Cholesterol 76mg
  • Sodium 514mg
  • Protein 14g
  • Carbohydrate 13g
  • Sugar 4g
  • Fiber 3g
  • Iron 1mg
  • Calcium 295mg
What does this mean? See Nutrition 101 .

Quick Tip

Kitchen timer
Shave time off this recipe by cooking the squash in the microwave: Cut the squash in half lengthwise and discard the seeds. Place the halves on a plate, cut-side down, and microwave on high until tender, 10 to 12 minutes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.