Confession: I’m not a big fan of spaghetti squash nor can I get behind using the vegetable as a pasta substitute. But when you roast and mix it with spinach and ricotta and then top the mélange with a touch of Provolone, I’ll admit: It’s quite tasty.
While this spaghetti squash casserole may not look like much, it’s creamy, comforting and relatively healthy, to boot. The stringy strands are a bit unwieldy, but that’s what makes it fun to eat.
Serve spaghetti squash casserole as a side or stand-alone dish, perhaps with fresh bread and a green salad. Leftovers reheat easily in the microwave, so consider whipping up a double batch to enjoy throughout the week.
Recipe adapted from Real Simple.
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
- 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.
- Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, salt and pepper.
- 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.
- 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.
Oh my, my mouth is watering! Looks delicious!
Very good, but it wasn’t creamy. I followed the directions closely. I will definitely make it again but will add more ricotta. My husband doesn’t like Provolone so I used Monterey Jack. Next time, I will use a cheese with more bite to it. Overall, it’s a keeper!
Glad you liked the recipe, Lynda! Yes – the spaghetti squash stays slightly crunchy, so the finished product may not have been as creamy as you expected.
Big hit! Very good – added in leftover fresh mushrooms, sliced canned potatoes, sautéed yellow onion and mozzarella (until I find Provolone).
So glad you enjoyed the recipe, Cynthia. Love the additions!