Spaghetti Squash Casserole with Ricotta and Spinach Recipe

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Spaghetti Squash Casserole with Ricotta and Spinach

This Spaghetti Squash Casserole with Ricotta and Spinach recipe contains ricotta, spaghetti squash, olive oil, egg, baby spinach and more.

8 Servings - 1 hr - realsimple.com

Servings:8 | Calories:174 | Total Fat:10g | Chol:50mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 10g

15 %

Sat Fat 5g

25 %

Total Carb 14g

5 %

Fiber 0g

0 %

Sugars 0g

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Cholesterol 50mg

17 %

Sodium 337mg

14 %

Protein 8g

17 %

Calories:

53% Ricotta

30% Spaghetti squash

9% Olive oil

7% Others combined

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 3 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 15 ounce container ricotta
1 large egg
4 cups baby spinach, chopped
1 garlic clove, chopped
1/8 teaspoon ground nutmeg
kosher salt and black pepper
2 cups grated mozzarella (1 / 2 pound)

Directions : View recipe directions on realsimple.com

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