#1. It is YUMMY. Seriously, this thing was very filling and very lasagnaesque. If that’s a word.
#2. It can be (and was) made entirely in advance (two days prior, in my case).
#3. It features spaghetti squash, a vegetable that I’ve always wanted to like.
This contains a tad bit too much cheese to actually call it healthy, but it is a MUCH healthier take on lasagna and for that I am grateful.
Spaghetti Squash Casserole with Ricotta, Spinach, and Turkey Pepperoni
Recipe by Just the Tip / Inspired by Real Simple
Here’s what I used:
- 1 3-pound spaghetti squash, halved lengthwise and gutted
- 1 tablespoon olive oil
- 7 oz part-skim ricotta
- 1/2 cup shredded italian cheese blend
- 2 large eggs
- 4 cups baby spinach, chopped
- 3 garlic cloves, grated or minced
- 1 cup turkey pepperoni, chopped
- 1/8 teaspoon ground nutmeg
- kosher salt and black pepper
- 2 cups shredded mozzarella
Here’s what I did:
- Preheat the oven to 400.
- Drizzle the cut sides of the squash with the oil, season with salt and pepper, place cut-side down, and roast for 45-50 minutes until tender.
- Meanwhile, in a large bowl, combine the ricotta, italian cheese blend, eggs, spinach, turkey pepperoni, garlic, nutmeg, 1 tsp salt, and 1/2 tsp pepper.
- With a fork, gently scrape out the strands of flesh (it will look like spaghetti!) and add to the ricotta mixture. Mix gently to combine.
- Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and either a) bake until browned and bubbling, 18 to 22 minutes, or b) cover with foil and save for another day. If making ahead, you’ll want to cook it a bit longer (maybe 45 minutes) as it’s coming from a cold state.