Ingredients:
- 1 medium-sized spaghetti squash
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach, washed and chopped
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional, for added flavor)
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prepare the Spaghetti Squash:
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves, cut side down, on a baking sheet.
- Bake in the preheated oven for 35-45 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands with a fork.
- Prepare the Filling:
- While the spaghetti squash is baking, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add chopped spinach to the skillet and cook until wilted.
- Combine the Ingredients:
- Once the spaghetti squash is cooked, use a fork to shred the flesh into strands. Leave it in the squash shell.
- In a bowl, mix together the ricotta, Parmesan, salt, pepper, and nutmeg.
- Add the sautéed spinach and garlic to the ricotta mixture, combining well.
- Assemble and Bake:
- Divide the ricotta and spinach mixture evenly between the two spaghetti squash halves, spreading it over the shredded squash.
- Place the filled squash halves back in the oven and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Serve:
- Garnish with fresh basil or parsley if desired.
- Serve immediately and enjoy your creamy spaghetti squash with ricotta and spinach!
