Spaghetti Squash Casserole with Ricotta and Spinach

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Spaghetti Squash Casserole with Ricotta and Spinach

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 8

Calories per serving: 150.6 Total Fat: 6.7 g

Fat per serving: Total Fat: 6/7 g

Spaghetti Squash Casserole 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.


  • 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)


  1. 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.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and 1/8 teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.


Cholesterol: 43.0 mg, Sodium: 428.5 mg, Total Carbs: 6.3 g, Dietary Fiber: 0.5 g, Protein: 15.4 g
 Spaghetti Squash Casserole with Ricotta and Spinach

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