Description
This Spinach Stuffed Spaghetti Squash is a wholesome, vegetarian main dish that combines tender roasted spaghetti squash with a savory spinach and ricotta filling, topped with melted mozzarella cheese. It’s a healthy and flavorful recipe perfect for a cozy dinner.
Ingredients
Scale
Squash
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Spinach Filling
- 2 cups fresh spinach leaves, chopped
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil to prevent sticking.
- Prepare the squash. Carefully slice the spaghetti squash in half lengthwise and scoop out all the seeds from the center of each half.
- Season the squash. Drizzle the inside of both squash halves with olive oil, then season generously with salt and freshly ground black pepper.
- Arrange for roasting. Place the squash halves cut side down on the prepared baking sheet to allow even roasting of the flesh.
- Roast the squash. Bake the squash in the preheated oven for about 40 minutes until it is tender and the strands can be easily pulled apart with a fork.
- Prepare the spinach filling. While the squash roasts, melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Cook the spinach. Add the chopped spinach to the skillet and cook until wilted, which should take about 3 to 4 minutes.
- Mix the filling. Transfer the cooked spinach mixture to a large bowl, then add ricotta cheese, grated Parmesan cheese, and crushed red pepper flakes if using. Stir all ingredients together thoroughly.
- Scrape the squash strands. Once the squash is cooked and slightly cooled, use a fork to gently scrape the flesh of each half into spaghetti-like strands.
- Stuff the squash. Divide the spinach and cheese mixture evenly between the two squash halves, stuffing the centers generously.
- Add the cheese topping. Sprinkle the shredded mozzarella cheese evenly over the stuffed squash halves.
- Final bake. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the mozzarella is melted, bubbly, and slightly golden.
Notes
- You can substitute ricotta cheese with cottage cheese for a lighter option.
- The crushed red pepper flakes add a mild heat but can be omitted for a milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan variation, use plant-based ricotta, mozzarella, and skip the butter or replace it with olive oil.
