Spaghetti Squash Casserole With Ricotta and Spinach

Name: Spaghetti Squash Casserole With Ricotta and Spinach
Total time: 1 min
Ingredients: 1 3-pound spaghetti squash, halved lengthwise and seeded; 1 tablespoon olive oil; 1 15-ounce container ricotta; 1 large egg; 4 cups baby spinach, chopped; 1 garlic clove, chopped; ⅛ teaspoon ground nutmeg; kosher salt and black pepper; 2 cups grated mozzarella (1/2 pound)

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Total: 1 hours, 30 minutes

Servings: 8

Cost: $4.70 /serving

Author : Caroline Wright

Spaghetti Squash Casserole With Ricotta and Spinach

Ingredients

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Instructions

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Step 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.

Step 2

Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.

Step 3

With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.

Step 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.