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Friday, January 16, 2015

RICOTTA SPINACH SPAGHETTI SQUASH CASSEROLE


INGREDIENTS
1  
3-pound spaghetti squash, halved lengthwise and seeded 
1  
tablespoon  
olive oil 
1  
15-ounce container ricotta 
1  
large egg 
4  
cups  
baby spinach, chopped 
1  
garlic clove, chopped 
1/8  
teaspoon  
ground nutmeg 
kosher salt and black pepper 
2  
cups  
grated mozzarella (1/2 pound) 

DIRECTIONS

  1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

Recipe from realsimple.com

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