Ingredients
– 1 medium spaghetti squash
– 2 cups fresh spinach
– 1 cup mushrooms, chopped (I prefer cremini for their rich flavor)
– 1 cup ricotta cheese
– 1/2 cup cream cheese
– 1/2 cup mozzarella cheese, shredded
– 2 cloves garlic, minced
– 1/2 teaspoon Italian seasoning
– Salt and pepper to taste
– Olive oil for sautéing
Equipment Needed
– Sharp knife
– Spoon (for scooping out the squash)
– Baking sheet
– Large skillet
– Mixing bowl
– Aluminum foil
– Oven
Step-by-Step Instructions
First things first, let’s start with the spaghetti squash! Preheat your oven to 400°F (200°C). Carefully slice the squash in half lengthwise and scoop out the seeds with a spoon. Drizzle a bit of olive oil over the flesh, season with salt and pepper, and wrap each half in aluminum foil. Place them cut side down on a baking sheet and pop them in the oven. They need about 30-40 minutes to roast until tender. (See the next page below to continue steps…)