Ingredients
Scale
- 1 small spaghetti squash (30 ounces)
- 6 ounces frozen chopped spinach (thawed)
- ½ cup fresh basil leaves
- ¾ cup ricotta cheese or cottage cheese
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
- ½ teaspoon olive oil
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Carefully stab the spaghetti squash several times with a knife, then microwave for 4-5 minutes. Slice in half and remove seeds.
- Rub each half with olive oil, season with salt and pepper, and place face down on the baking sheet. Roast for 30-45 minutes until fork-tender.
- Once cooled slightly, scrape the flesh into strands while keeping the shell intact.
- In a bowl, combine thawed spinach, chopped basil, ricotta cheese, Italian seasoning, salt, pepper, and scraped squash strands.
- Stuff each squash half with the mixture, top with pizza sauce, tomatoes, olives, and mozzarella cheese.
- Bake at 350°F for about 10 minutes or until warmed through and bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg