Spaghetti Squash Casserole With Ricotta and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 3-pound spaghetti squash, halved lengthwise and seeded1 tablespoon olive oil1 15-ounce container ricotta (part-skim)1 large egg4 cups baby spinach, chopped1 garlic clove, chopped1/8 teaspoon ground nutmegkosher salt and black pepper2 cups fat-free grated mozzarella (1/2 pound)
Serves 8| Hands-On Time: 15m | Total Time: 1hr 30m
1. Heat oven to 400F. 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 1/8 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.
Number of Servings: 8
Recipe submitted by SparkPeople user TMARCELLO.
1. Heat oven to 400F. 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 1/8 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.
Number of Servings: 8
Recipe submitted by SparkPeople user TMARCELLO.
Nutritional Info Amount Per Serving
- Calories: 150.6
- Total Fat: 6.7 g
- Cholesterol: 43.0 mg
- Sodium: 428.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.5 g
- Protein: 15.4 g
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