Ingredients
Scale
- 1 small to medium spaghetti squash
- extra virgin olive oil for roasting
- 2 cups tomato sauce
- 1/2 onion, diced
- 8 oz spinach, cut into ribbons
- 1/2 cup ricotta
- 1 small bunch parsley, chopped
- 1 egg
- 1/4 cup shredded Parmesan, plus a tbsp or two more for garnish
- 1/2 tsp salt
- 1/2 tsp pepper
- 4–6 oz fresh mozzarella (about 1/2 or small mozzarella ball), cut into chunks
Instructions
- Roast the spaghetti squash: pre-heat over to 400 degrees and line a baking sheet or skillet with foil. Cut the spaghetti squash lengthwise and rub it with olive oil (inside and out). A few tsps should do it. Place squash cut side down on baking sheet and roast for 45 minutes. Let it cool for 15 minutes when it comes out of the oven.
- While the squash is roasting, heat a tablespoon of olive oil in large skillet and satuee the onions for 7 minutes. Add the spinach and sautee until just wilted – 1 or 2 minutes. Remove from heat. You can add garlic too if you like but my tomato sauce contains plenty.
- Combined ricotta, parmesan, egg, salt, pepper, and 1/2 cup parsley in a large bowl. Stir to combine. Add the spinach mixture. Next shredd the spaghetti squash halves into the bowl. Mix everything together.
- Put approximately 1 cup of tomato sauce in the bottom of a deep dish pie plate. Layer the squash mixture on top. Next top the squash with the remaining tomato sauce. Cover with fresh mozzarella chunks.
- Put the pie in oven and bake for 20 minutes. The cheese will likely not be fully melted and golden at this point. To get the bubbly golden brown cheese, you will need to use the broiler. Turn on the broiler and broil the pie – 1 to 3 minutes should be plenty depending on your broiler. Watch it closely so it doesn’t burn.
- Once your cheese is properly melted, remove it from the oven and sprinkle with parmesan garnish and fresh parsley. Let sit for 10 mintues before serving.
Notes
Serve with a simple green salad.