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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:

Ingredients

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.
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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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