Saturday, December 29, 2012

The wonder that is Spaghetti Squash

 I have been wanted to make a recipe with Spaghetti Squash for far too long. Don't know why it took me so long. My sis has been obsessed for awhile, so what better time to make something then when I was visiting her. We made a casserole with ricotta and spinach and it was to die for. It was such a fitting recipe with the spaghetti looking vegetable. Real simple helped us out with the recipe.

It is such an intriguing vegetable to me. Maybe the most intriguing. I don't get how/why it peels away in spaghetti like for. This was my first big thrill of shredding the inside of one!

 It is by far the best of the squashes out there. I will definitely have to have more fun with this ingredient. 

Here is the recipe:
Spaghetti Squash Casserole with Ricotta and Spinach

- 1 spaghetti squash, roughly 3 pounds
- 1 tablespoon olive oil
- 1 15 ounce container of ricotta
- 1 large egg
- 1 box of frozen spinach (or 4 cups baby spinach chopped)
- 1 garlic clove, chopped
- 1/8 teaspoon ground nutmeg
- salt and pepper
- 2 cups shredded mozzarella

1. Preheat the oven to 400° F.
2. Cut the squash in half lengthwise. Drizzle the cut sides with the oil, place cut-side down on a rimmed baking sheet, and roast until tender, 40 to 50 minutes. 
3. While that is baking, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
4. With a fork, gently scrape out the strands of flesh.
5. Add to the ricotta mixture and mix to combine.
6. Transfer the mixture to a casserole dish.
7. Sprinkle mozzarella to cover the top.
8. Bake for about 20 minutes or until the cheese starts to crisp.

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