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