Rachael Ray: Spaghetti Squash With Spinach & Ricotta

Rachael Ray: Spaghetti Squash With Spinach & Ricotta

Because Rachael Ray was sharing healthier side dish recipes to serve on Thanksgiving this year, she wanted to include a carb-free recipe using spaghetti squash. Just add some spinach and ricotta, to make this recipe more like a healthy lasagna, and you’ve got a side dish recipe that will satisfy just about everyone! Plus, there’s no guilt after eating this dish!

To get the recipe for Spaghetti Squash with Spinach and Ricotta, click next page.

Rachael Ray: Spaghetti Squash With Spinach & Ricotta Recipe Ingredients

• olive oil – for drizzling, or olive oil spray
• 1 family-size bag (16-oz) chopped, organic frozen spinach – defrosted and wrung dry in kitchen towel
• 2 cloves garlic – grated or pasted
• freshly grated nutmeg – to taste
• 3/4 lb shredded or sliced mozzarella cheese
• 2 spaghetti squash – 5-6 lbs, halved lengthwise
• salt and pepper
• 3 C fresh ricotta cheese
• 1/2 C grated Parmigiano-Reggiano or Grana Padano cheese
• 2 eggs – lightly beaten

Rachael Ray: Spaghetti Squash With Spinach & Ricotta Recipe Directions

1. Preheat oven to 400 degrees
2. Drizzle or spray the squash with oil then season thoroughly with salt and pepper
3. Arrange the squash cut-side down on 2 baking sheets
4. Bake in the upper and lower third of the oven for 45-60 minutes to tender, rotating the trays halfway through the cook time
5. Cool to handle then shred the flesh of the squash with a fork to make strands
6. Separate the spinach with our fingers as you add it to a mixing bowl
7. Add the ricotta, garlic, and parm or Grana Padano to the bowl and mix
8. Season with salt, nutmeg, and pepper
9. Stir eggs into the cheese and combine with the squash
10. Drizzle a lasagna pan or a 9×13-inch casserole dish with olive oil and fill with the squash mixture then top with mozzarella
11. Bake 30 minutes or until brown and bubbly
12. Let sit for a few minutes before serving