Super Simple Slimming Spaghetti Squash Casserole

Here’s the recipe for an incredible spaghetti squash casserole with ricotta and spinach that is only 250 calories per serving (2.5 inch squares)!

Ingredients

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• 1 3-pound spaghetti squash, cut in half 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
• 2 cups grated mozzarella (1/2 pound)
• kosher salt and black pepper

Directions
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.

Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ? teaspoon pepper.

With a fork, gently scrape out the strands of flesh and add to the ricotta mixture. Mix gently to combine.

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Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.

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