UMC Nutrition

Autumn Bollinger, Registered UMC Dietician, cooks up a delicious dish for us on the show.

Spinach and Ricotta Spaghetti Squash Casserole(Serves 8)



·         1 -  3lb spaghetti squash, halved lengthwise and seeded

·         1 - 15-ounce container light or part skim ricotta

·         large egg

·         4 cups baby spinach, chopped

·         garlic clove, chopped

·         1/8 teaspoon ground nutmeg

·         kosher salt and black pepper

·         2 cups grated reduced fat mozzarella (1/2 pound)



1.     Heat oven to 400° F.

2.     Puncture squash skin with knife several times for softer product. Place the squash flat-side down in large baking dish with ~1inch water, bake for 40 minutes.

3.     Meanwhile, in a large bowl, combine the ricotta, egg, spinach, garlic, nutmeg, 1 teaspoon salt, and ⅛ teaspoon pepper.

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

5.     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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