Found this via Real Simple website and it is pretty tasty, I eat with a nice crispy side salad

Prepare before guests arrive letting it bake just in time for serving

 

spaghetti-squash-casserole

Serves 8,  total time 1 hr 30 minutes

INGREDIENTS

  1. 13-pound spaghetti squash, halved lengthwise and seeded
  2. tablespoon olive oil
  3. 15-ounce container ricotta
  4. large egg
  5. cups baby spinach, chopped  ( I use kale for lower potassium content)
  6. garlic clove, chopped
  7. 1/8teaspoon ground nutmeg
  8. kosher salt and black pepper
  9. cups grated mozzarella (1/2 pound)

DIRECTIONS

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach or kale, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

NUTRITIONAL INFORMATION

Per Serving

  • Calories245 calories
  • Calories142 calories from fat
  • Fat16 g
  • Sat Fat9 g
  • Cholesterol76 mg
  • Sodium514 mg
  • Protein14 g
  • Carbohydrate13 g
  • Sugar4 g
  • Fiber3 g
  • Iron1 mg
  • Calcium295 mg

 

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