Spaghetti Squash with Spinach and Ricotta
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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.
- 2 spaghetti squash, 5 to 6 pounds total weight, halved lengthwise
- Olive oil, for drizzling or olive oil spray
- Salt and pepper
- 1 family-size bag (16 ounces) chopped, organic frozen spinach, defrosted and wrung dry in kitchen towel
- 3 cups fresh ricotta cheese
- 2 cloves garlic, grated or pasted
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano cheese
- Freshly grated nutmeg, to taste
- 2 eggs, lightly beaten
- 3/4 pound shredded or sliced mozzarella cheese
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.
Drizzle a lasagna pan or 9x13” casserole/baking dish with olive oil, fill with squash mixture and top with mozzarella. Bake 30 minutes or until brown and bubbly. Let stand a few minutes to set before serving.