Description
This Spinach Stuffed Spaghetti Squash features a rich, creamy filling of ricotta and fresh spinach nestled inside roasted spaghetti squash.
Ingredients
Scale
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and freshly ground black pepper (to taste)
- 2 cups fresh spinach leaves, chopped
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a light drizzle of oil.
- Halve the spaghetti squash lengthwise and scoop out the seeds with a spoon.
- Drizzle the cut sides of the squash with olive oil, then season them with salt and pepper.
- Place the squash halves facedown on the prepared baking sheet.
- Roast the squash in the oven for about 40 minutes, or until it’s tender enough to separate into strands using a fork.
- While the squash roasts, melt the butter in a skillet over medium heat.
- Sauté the minced garlic for about a minute, just until fragrant, then add the chopped spinach. Cook until wilted, which takes 3-4 minutes.
- In a large mixing bowl, combine the wilted spinach, ricotta, and Parmesan cheeses, along with the red pepper flakes if using. Mix until well combined.
- Once the spaghetti squash is done, use a fork to gently scrape out the insides, creating spaghetti-like strands.
- Stuff the spinach mixture evenly into each squash half and top with shredded mozzarella cheese.
- Return the stuffed squash to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Let it cool slightly before serving. Dig in!
Notes
Feel free to swap ricotta for cottage cheese or add chopped sun-dried tomatoes for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg