Stuffed Spaghetti Squash

Serves 2-4

Ingredients

  • 1 Cleaned & Halved Spaghetti Squash

  • 1 cup Ricotta Cheese (If you can find sheep’s milk ricotta even better. Bellwether Farms is my favorite )

  • 1/8 tsp salt, plus additional to taste

  • 1 tablespoon fresh chopped basil or 1 tbls. Basil Oil or 1 teas. dried basil

  • Black pepper to taste

  • 1 pkg (9 oz) fresh spinach, or 1 pkg frozen spinach cooked per pkg directions, chopped & divided

  • 1 cup Plain Jane Tomato Sauce, divided

  • 1 cup Shredded Mozzarella Cheese , divided

Preheat oven to 400 degrees. Combine ricotta, 1/8 tsp salt, and basil or basil oil in bowl; set aside.

  1. If you do not have time to bake the spaghetti squash to soften it you can microwave each half . Cook by placing 1 squash half cut side down on microwave-safe dish with a bit of water; cover with a glass top preferably or damp clean towel or paper towel. Microwave on HIGH about 12 min until tender; let rest 5-10 min. Repeat with second half. Season with salt and pepper. Other wise in a preheated 400 degree oven, bake cut side down in a glass baking dish with water about 1/2” deep for 50 minutes. Let rest 5 minutes then transfer to a parchment lined baking sheet.

  2. Divide ricotta mixture evenly into squash halves; top evenly with cooked spinach. Season spinach with salt and pepper. Divide tomato sauce evenly onto squash halves; top evenly with shredded cheese.

  3. Bake another 20-30 min. Let rest 5 min; scoop to serve.

Vegetables, Sides, SeasonalErsilia Morenospaghetti, winter squashComment