Good morning and Happy Tuesday! I hope you all had a wonderful weekend. Chris and I had a bit of a crazy weekend with a lot of driving but he did end up watching the Vikings game, and I did a lot of studying…it’s that time of the year. Here he is enjoying some bro-time on the long walk to the stadium.
As the weather gets colder it is time to warm things up. I just need some warm good up in my life and what I have for you next definitely warms the heart and soul. Also it is officially squash season and do I have a recipe for you that is fiancé-approved and super cheesy…
IngredientsSlightly Adapted from Real Simple
- Spaghetti Squash
- 15 oz Ricotta cheese
- 1 egg
- 2 large handfuls of spinach (2-4 cups)
- 1 garlic clove
- 1/8 teaspoon nutmeg
- salt and pepper
- 1 cup shredded cheese (I used cheddar)
1. Use leftover/precooked spaghetti squash OR cook spaghetti squash in oven for 40 minutes. Let squash cool and use a fork to scrape the “noodles” from the squash. For more complete instructions see here.
2. Run your knife through the spinach and roughly chop it. Then mince the garlic.
3.Combine squash noodles with ricotta, egg, spinach, 1 minced garlic clove, nutmeg and salt & pepper. Mix well.
4. Place cheesy mixture into an 8×8 pan and cover with shredded cheese.
5. Bake in oven at 350° for 20-25 minutes or until the cheese is a wonderful golden brown and the ricotta is bubbling.
6. Let rest for 5 minutes then dig in! I enjoyed it plain but I think it would also be great with some marinara on the side.
Question of the day: Do you feel spaghetti squash is a perfectly good substitute for spaghetti? I obviously do, but my favorite part is usually the sauce and meatballs I put on it. This recipe let me taste the actual squash.