Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal. Spaghetti squash is an excellent alternative to pasta and makes for a hearty and satisfying veggie-packed dish. Thanks to its neutral taste, think of the winter squash as a blank canvas you can embellish with your favorite ingredients. Switch up the flavor profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg. We’ve microwaved the squash for ease in prep, but you could also
Ingredients
Uncooked spaghetti squash
1 large, halved lengthwise and seeded
Extra virgin olive oil
1 tsp
Uncooked onion
1 small, finely chopped
Grape tomatoes
2 cup(s), halved
Garlic
2 large clove(s), chopped
Baby spinach
6 oz, (about 6 cups)
Part skim ricotta cheese
15 oz
Part skim mozzarella cheese
½ cup(s), shredded, divided
Grated Parmesan cheese
3 Tbsp, divided
Basil
¼ cup(s), fresh, chopped
Table salt
1 tsp
Black pepper
½ tsp, freshly ground (or to taste)
Instructions
- Preheat oven to 400°F.
- Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
- Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
- Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
- Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
- Serving size: 1 c
