Description
A delicious and healthy low-carb meal featuring tender spaghetti squash stuffed with creamy spinach and cheese, drizzled with a fragrant garlic sage butter.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 lbs)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 10 fresh sage leaves, chopped
- 5 oz fresh baby spinach
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Additional sage leaves for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush cut sides with olive oil and season with salt and pepper.
- Place squash halves cut-side down on the baking sheet. Roast for 35-40 minutes until tender. Remove from oven and let cool slightly. Using a fork, scrape the squash strands into a bowl, reserving the shells.
- In a large skillet over medium heat, melt butter. Add garlic and sage leaves; cook for 1 minute until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- In a bowl, combine the spaghetti squash strands, spinach mixture, ricotta, mozzarella, Parmesan, and red pepper flakes (if using). Mix well.
- Spoon the mixture back into the reserved squash shells. Return to the oven and bake for 10-15 minutes until heated through and cheese is melted.
- Serve warm, garnished with extra sage leaves if desired.
Notes
For a dairy-free version, substitute butter with vegan butter, ricotta with tofu ricotta, and use dairy-free mozzarella and Parmesan alternatives. The squash can be roasted up to 2 days ahead and stored in the refrigerator.
Nutrition
- Calories: 380 kcal
- Sugar: 8 g
- Fat: 26 g
- Carbohydrates: 22 g
- Protein: 18 g