Spaghetti Squash Casserole with Ricotta and Spinach
This recipe was was adapted for a lower-fat preference by using lower fat cheeses. You can also add either ground beef or lean ground turkey to turn this into a main dish.
Ingredients
- 1 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 15-ounce container ricotta (part-skim)
- 1 large egg
- 4 cups baby spinach, chopped
- 1 garlic clove, chopped
- 1/8 teaspoon ground nutmeg
- kosher salt and black pepper
- 2 cups fat-free grated mozzarella (1/2 pound)
Instructions
- Heat oven to 400F. 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 1/8 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.
Notes
Cholesterol: 43.0 mg, Sodium: 428.5 mg, Total Carbs: 6.3 g, Dietary Fiber: 0.5 g, Protein: 15.4 g
Recipes provided by Skinny Times | the skinny on health, fitness, and living!
http://skinnytimes.com/spaghetti-squash-casserole-with-ricotta-and-spinach/
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