Description
A delightful fusion of spaghetti squash, fresh spinach, creamy ricotta, and sautéed mushrooms that offers a comforting yet healthy meal.
Ingredients
Scale
- 1 large spaghetti squash
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (cremini or button)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes until tender.
- In a skillet, heat the remaining olive oil over medium heat. Add garlic, stirring until fragrant. Add mushrooms and sauté until they release and reabsorb their moisture, about 5 minutes. Stir in the spinach and cook until wilted.
- In a bowl, combine ricotta cheese, Parmesan, salt, pepper, and nutmeg. Add the sautéed spinach and mushrooms, mixing until well incorporated.
- Once the squash is cool enough to handle, use a fork to scrape the flesh into a spaghetti-like texture. Fold half of it into the filling mixture. Fill each squash shell with the cheesy spinach mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the tops are golden and bubbly. Serve warm and enjoy.
Notes
For a dairy-free option, consider using almond-based ricotta and nutritional yeast instead of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spinach, spaghetti squash, vegetarian, healthy, Italian