Ingredients
Scale
- 2 medium spaghetti squash (approximately 4 pounds total)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup creamy ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 cup cooked spinach (fresh or thawed and drained)
- 1/2 cup chopped tomatoes (fresh or canned)
- 1 teaspoon mixed Italian herbs (basil, oregano, etc.)
Instructions
- Preheat your oven to 375°F.
- Slice the spaghetti squashes in half lengthwise and remove the seeds.
- Drizzle the insides with olive oil and season with salt, pepper, garlic powder, and onion powder.
- Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes until tender.
- After cooling slightly, use a fork to scrape the flesh into spaghetti-like strands and transfer to a large mixing bowl.
- Incorporate the ricotta cheese, 1/2 cup of the mozzarella, Parmigiano-Reggiano, egg, cooked spinach, chopped tomatoes, and Italian herbs. Stir until well blended.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and golden brown.
- Allow to rest for 5-10 minutes before serving.
Notes
- For an extra kick, consider mixing in 1/2 teaspoon of red pepper flakes.
- You can swap out the spinach for cooked ground turkey or sausage to boost protein content.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg