Spaghetti Squash Casserole

• 1 – 3 pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 – 15 oz. container low fat ricotta cheese
• 1 large egg
• 4 cups spinach, finely chopped in a food processor
• 1 tablespoon chopped garlic
• Salt & Pepper
• ½ cup grated parmesan
• 1 cup shredded mozzarella

Heat oven to 400 F. Drizzle the cut sides of the squash with the oil and place cut-side down in a roasting pan and roast until tender, 50 minutes.

Once the squash is out, lower oven to 375. In a large bowl, combine the ricotta, egg, spinach, garlic, 1 teaspoon salt, and ¼ teaspoon black pepper.

Once the squash is cool enough to handle, with a fork, gently scrape out the strands of flesh and add it to the ricotta mixture. Mix gently to combine.

Transfer the mixture to an 8-inch square baking dish, sprinkle with the parmesan and cover with the mozzarella. Bake until browned and bubbling, 25 minutes. Let rest 5 minutes before serving.

Enjoy!