Spaghetti Squash Bake
INGREDIENTS:
1 medium spaghetti squash
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil for garnish (optional)
DIRECTIONS:
Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the spaghetti squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.
Roast the squash: Bake the spaghetti squash in the preheated oven for about 35-40 minutes or until it’s tender and you can easily shred the flesh with a fork. Remove from the oven, let it cool for a few minutes, then use a fork to scrape the insides into strands.
Make the filling: In a large bowl, combine the spaghetti squash strands, ricotta cheese, half of the mozzarella cheese, chopped spinach, grated Parmesan cheese, minced garlic, Italian seasoning, and red pepper flakes (if using). Mix well until all ingredients are thoroughly combined. Taste and adjust seasoning with additional salt and pepper, if necessary.
Assemble the bake: Transfer the mixture into a greased baking dish, spreading it out evenly. Top with the remaining mozzarella cheese.
Bake the casserole: Place the baking dish in the oven and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown on top.
Garnish and serve: Remove from the oven, let it cool for a few minutes, and garnish with fresh basil before serving. Enjoy this creamy and flavorful dish warm!