Spaghetti Squash Bake with Spinach and Tomatoes
Spaghetti Squash Bake with Spinach and Tomatoes
This beautiful dish is full of flavor and pairs wonderfully with your favorite meats or can stand alone as a vegetarian entree.
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 cup grape tomatoes halved
- 2 cloves garlic chopped
- 1 medium Onion chopped
- 4 ounces fresh spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces park-skim ricotta
- 2 tablespoons Parmesan cheese
- 1 teaspoon dried basil
- 1/2 cup sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees
- Poke holes in the spaghetti squash and bake for 45 minutes until soft to the touch
- Let the squash cool, cut in half length-wise and scoop out the seeds
- Use a fork to scrape the squash strands (spaghetti) out of the skin
- Cut the tomatoes in half, chop the onion and garlic
- Remove any tough stems from the spinach leaves
- Heat the olive oil in a large sauté pan and add the onion. Sauté for 5 minutes or until soft
- Add the tomatoes, salt and pepper to the pan and cook until soft - about 5 minutes
- Add the chopped garlic to the pan and cook for 30 seconds or so
- Add the spinach and basil to the pan and sauté until soft - 5-8 minutes. Sprinkle with salt and pepper
- Add the squash strands and sauté until hot
- Add the ricotta cheese
- Sauté until all the ingredients and flavors have melded. About 5 minutes and add the parmesan cheese
- Place the squash mixture into a casserole pan that you have coated with cooking spray and sprinkle the sharp cheddar cheese over the top
- Bake the dish until it's hot and bubbling - between 15 and 20 minutes
- Serve as a delicious vegetarian lunch, or with your favorite meat or fish. Enjoy!
Looks very good Maggie. I love spaghetti squash not not the others. I will try this. Thank you!