Spaghetti Squash Casserole with Spinach and Ricotta
 
 
Makes 6-8 servings
Ingredients
  • 1 spaghetti squash (2-3 pounds), halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1½ cups ricotta
  • 1 egg
  • 4 cups chopped fresh spinach
  • 1 garlic clove, minced
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3.5 oz. shredded Provolone
Instructions
  1. Preheat oven to 400 degrees. Brush cut sides of squash with olive oil and transfer to a baking sheet, cut side down. Bake for 40 minutes or until the squash is fork tender.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, salt and pepper.
  3. When the squash is done cooking, scrape with a fork to remove flesh in long strands. Add to the ricotta mixture and stir gently to combine.
  4. Transfer mixture to a 9" square baking dish coated with cooking spray. Top with Provolone and bake for 25 minutes or until cheese is melted. Broil for 1-2 minutes to brown top, if desired.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spaghetti-squash-casserole-spinach-ricotta/