This dish was good, but it was REALLY good if you got some of the mozzarella on your fork! If it didn’t have any cheese in it, it was really kind of bland. Also, take a look at the photo…it was a little watery. This was okay, but I won’t make it again – too many other good recipes using spaghetti squash out there!
Spaghetti Squash Casserole With Ricotta and Spinach
preparation: 15 minutes
cooking: 90 minutes
1 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 15-ounce container ricotta
1 large egg
4 cups baby spinach, chopped
1 garlic clove, chopped
1/8 teaspoon ground nutmeg
kosher salt and black pepper
2 cups grated mozzarella (1/2 pound)
Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.