Ingredients
– 1 medium spaghetti squash
– 2 cups fresh spinach
– 8 oz mushrooms, chopped (I love using cremini or button mushrooms)
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup cream cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
Equipment Needed
– A sharp knife for cutting the squash
– A baking sheet
– A large skillet for sautéing
– A large spoon for mixing
– A spatula for serving
Step-by-Step Instructions
The first step is to preheat your oven to 400°F (200°C). Halving the spaghetti squash can be a bit of a challenge, so I usually pierce it multiple times with a fork to let steam escape while it’s cooking. Once halved, I scoop out the seeds and drizzle a bit of olive oil over the insides, seasoning them gently with salt and pepper. Place the squash cut-side down on a baking sheet and pop it in the oven for about 40-45 minutes until it’s tender. The aroma while it’s roasting is heavenly—trust me! (See the next page below to continue steps…)