Our good friends Doris & Jack love spinach and spaghetti squash, and as I had both on hand decided to try this with them in mind.
1 spaghetti squash, roasted
olive oil- just a drizzle
1 medium shallot, minced
4 garlic cloves, smashed
2 lbs fresh spinach
8 oz ricotta cheese
2 eggs, beaten
sea salt, pepper, parsley, thyme, oregano
½ cup mozzarella, shredded
Preheat oven 375°
Wash squash, cut in half lengthwise. Remove seeds and set aside. Drizzle with olive oil and seasoning. Place squash cut side down on baking sheet. Rinse the removed seeds in cold water and lightly sprinkle with salt. Place the squash seeds onto baking sheet alongside squash. You will be roasting the seeds right along with the squash.. it makes no sense to me tossing them out, when they are so delicious to eat J Now into the oven for 35 minutes or until squash is tender.
As squash is roasting, sautee until just wilted fresh spinach, garlic cloves, shallots in a bit of olive oil. Set aside until cooled. Once cooled, combine spinach, ricotta cheese, eggs and seasonings. Beat with mixer until blended well.
The squash should be roasted by now. Remove from oven and using a fork, remove spaghetti like strands and discard the shells. Set the roasted seeds aside and grab a few to munch on while assembling the dish.
Place squash strands in a baking dish coated with cooking spray. Spread spinach/ricotta mixture over squash layer. Top with marina sauce and shredded mozzarella cheese. Cover and bake for 30 minutes. Enjoy!