Ingredients
Scale
- 1 large spaghetti squash
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon fresh sage, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and bake for 40-45 minutes, or until tender.
- In a skillet, melt the butter over medium heat and add the minced garlic and chopped sage. Sauté until fragrant.
- In a mixing bowl, combine the cooked spaghetti squash strands with spinach, ricotta, mozzarella, and Parmesan.
- Mix in the sautéed garlic sage butter, then season with salt and pepper.
- Stuff the squash halves with the cheese and spinach mixture.
- Return to the oven and bake for an additional 15 minutes, or until heated through and cheese is bubbling.
- Serve warm.
Notes
- Feel free to add other herbs like thyme or oregano for extra flavor.
- This dish can be made vegetarian by ensuring that the cheeses used are rennet-free.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg