Spaghetti Squash Casserole With Ricotta and Spinach

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 8.9 g
  • Cholesterol: 50.5 mg
  • Sodium: 481.8 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.4 g

View full nutritional breakdown of Spaghetti Squash Casserole With Ricotta and Spinach calories by ingredient
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Submitted by:


This yummy recipe is a favorite with the kids in my family. This yummy recipe is a favorite with the kids in my family.
Number of Servings: 8


    Spaghetti Squash, 4 cup
    Ricotta Cheese, part skim milk, 2 cup
    Egg, fresh, whole, raw, 1 large
    Spinach, fresh, 4 cup
    Garlic, 2 clove
    Onion - Yellow 1 Cup
    Mozarella, shredded low moisture part-skim, .5 cup
    Salt, 1 tsp
    Pepper, black, 1/ 8 tsp


Original recipe calls for 2 cups of mozarella.


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, 1 teaspoon salt, and 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.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MKELLY1257.

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