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“Not-zagna” of sorts, this recipe is a vegetarian entree that tastes like spinach lasagna or a fantastic gluten-free side for any hearty holiday meal.
Preheat oven to 400°F. Drizzle or spray the squash with oil, season liberally with salt and pepper, and arrange cut-side down on 2 baking sheets. Bake in the upper and lower third of oven for 45-60 minutes to tender, rotating trays midway through cook time. Cool to handle then shred the flesh of the squash with a fork to make spaghetti-like strands.
Separate the spinach with fingertips as you add it to a mixing bowl. Add ricotta, garlic and parm or Grana Padano to the bowl and combine; season with salt, pepper and nutmeg to taste. Stir eggs into cheese and combine gently with all of the shredded squash.