Spaghetti squash is a large, round squash that forms spaghetti-like strands when it is cooked. Spaghetti squash has a mild taste and a crisp yet tender texture. It is low in calories and carbohydrates, and makes a delicious alternative for traditional pasta-based dishes.
Adapted from “Uproot from Oren”
- 1 medium spaghetti squash, halved and seeded
- 1½ cups part-skim ricotta cheese
- 1 egg
- 1 teaspoon basil
- 1 teaspoon oregano
- ¼ teaspoon garlic powder
- 1½ cups marinara sauce
- 4 cups baby spinach leaves
- ½ cup part-skim mozzarella cheese
- 4 cups grape tomatoes, chopped
- Red pepper flakes, to taste
Cooking Time: 30 Minutes
Recipe Serves: 6 servings
- Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray. Bake spaghetti squash cut-side down for 40 minutes. Once the squash has finished baking, scrape out the flesh into spaghetti-like strands with a fork.
- In a large bowl, combine the ricotta cheese, egg, basil, oregano, and garlic powder. Mix well.
- Spray an 8×8” or 9×9” baking pan with nonstick cooking spray. Spread ½ cup marinara sauce evenly along the bottom of the pan.
- In the following order, layer 2 cups cooked squash, ¾ cup ricotta mixture, 2 cups spinach, ½ cup marinara sauce, and ¼ cup mozzarella cheese. Repeat once.
- Spread the tomatoes evenly over the top of the casserole, and dust with red pepper flakes.
- Bake uncovered for 30 minutes, or until bubbling.
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