Description
Delight in this cheesy and flavorful dish that combines the earthiness of spinach with the sweetness of spaghetti squash, enhanced by a rich garlic sage butter.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, until tender.
- In a skillet, heat olive oil over medium heat, add garlic and sage, and sauté until fragrant.
- Add the fresh spinach and cook until wilted.
- In a bowl, combine wilted spinach, ricotta, mozzarella, and Parmesan cheese.
- Once the squash is cooked, scrape out the flesh with a fork and mix it with the cheese and spinach mixture.
- Return the mixture to the squash halves and bake for an additional 10-15 minutes.
- Serve warm with extra garlic sage butter drizzled on top.
Notes
- For added flavor, you can top with extra cheese before the final bake.
- Make sure to choose a ripe spaghetti squash to ensure the best taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg