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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
Ingredients:
-
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
Directions:
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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