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Ingredients
- 1 medium spaghetti squash, about 2–3 lbs.
- 1 Tbsp. unsalted butter
- ½ small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chopped spinach (fresh or frozen and thawed)
- ½ tsp. dried oregano
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 1 cup ricotta
- 1 cup shredded mozzarella, divided
- 1 cup Parmesan cheese (plus more for garnish)
- 2 Tbsp. chopped fresh parsley (plus more for garnish)
Instructions
- Preheat the oven to 400 degrees.
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- On a rimmed baking sheet, place the squash halves cut-side-down and roast until tender and strands easily pull apart with a fork, about 35 to 40 minutes.
- In a large skillet over medium heat, melt the butter.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the spinach, oregano, salt and pepper and cook until the spinach is wilted and almost all liquid has evaporated.
- Remove the skillet from the heat and let the mixture cool slightly.
- In a large bowl, combine the ricotta, ½ cup of the mozzarella, Parmesan cheese and the spinach mixture.
- Remove the squash from the oven and use a fork to gently fluff the squash strands.
- Spoon the ricotta-spinach mixture evenly into each squash half.
- Top each half with the remaining ½ cup mozzarella.
- Return the stuffed squash to the oven and bake until heated through and the cheese is melted, an additional 10 minutes.
- Remove from the oven and garnish with additional Parmesan cheese and parsley before serving.
NUTRITION FACTS
PER SERVING
Calories: 518
Protein: 51g
Carbohydrate: 43g
Fiber: 6g
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 90mg
Calcium: 820mg
Sodium: 1150mg
Sodium: 18.5g
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