Spinach and spaghetti squash garlic toss
Big garlic flavour comes through and is perfect to match the sweet, creamy ricotta topping
Step 1Cut squash in half lengthwise and scoop out seeds. Place cut side down on parchment paper lined baking sheet. Roast in 400° F (200° C) oven for about 45 minutes or until tender; let cool slightly.
Step 2Meanwhile, wilt spinach in a non-stick skillet over medium heat. Drain any liquid from pan. Toss with garlic.
Step 3Using a fork, scrape out squash and toss with oil, cheese, pepper and spinach mixture. Stir together ricotta and basil to combine.
Step 4Divide squash mixture among 4 bowls and top with ricotta mixture to serve.
If garlic bothers you, you can reduce the amount to 1 clove, minced.
Per serving (1 of 4)
- 11 g
- 210 mg
- 320 mg
- Total fat
- 10 g
- Saturated fat
- 4.5 g
- 25 mg
- 12 g
- 3 g
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.