2 small spaghetti squash (about 1 1/2 pounds each) or 1 large
2 t. olive oil
4 cloves garlic, pressed or chopped
8 oz. fresh baby spinach
1/2 c. ricotta cheese
2 oz. mozzarella cheese, shredded and divided
8 oz. ground turkey (I like Italian sausage)
1 1/2 c. marinara or pizza sauce
1 oz. Parmesan cheese, grated
- Cook the spaghetti squash. Cut lengthwise and scoop out seeds.
- Place cut side down in a single layer dish with sides. Put a 1/2 inch of water in the pan. Bake at 350 degrees until tender. Time will vary according to size. About 50 minutes.
- Increase oven temperature to 425 degrees.
- Heat oil in a large skillet over medium high heat. Add garlic and saute for 30 seconds.
- Add spinach, cooking to wilt. Remove from heat.
- Combine spinach mixture, squash, ricotta cheese, salt, and 1/4 c. mozzarella cheese in a medium bowl.
- Return skillet to medium high. Add turkey or sausage. Cook until no longer pink, stirring to crumble. Add marinara sauce. Reduce heat to medium and simmer 4 minutes.
- Arrange reserved squash halves on a baking sheet. Spoon sauce evenly in to the bottom of each squash half (I reserve a little for the top).
- Top with squash mixture. Sprinkle with remaining 1/4 c. mozzarella cheese and Parmesan cheese.
- Bake at 425 degrees for 20 minutes or until bubbly and browned. Broil top for a few minutes if necessary.