Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 2 cups fresh spinach, sautéed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place the halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
- Combine the ricotta cheese, sautéed spinach, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper in a bowl.
- Once the squash is cooked, use a fork to scrape out the strands and mix them with the ricotta mixture.
- Fill the spaghetti squash halves with the spinach ricotta mixture and return to the oven for an additional 10-15 minutes.
- Serve warm and enjoy your delicious vegetarian meal!
Notes
For a different flavor, try adding cooked mushrooms or sun-dried tomatoes to the filling. Store leftovers in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg