Spinach and spaghetti squash garlic toss

Ingredients

• 1 spaghetti squash (about 2 lb/1 kg)
  
• 1 tub (142 g/5 oz) baby spinach
  
• 3 cloves garlic, minced
  
• 1/4 cup (50 mL) chopped fresh basil
  
• 1 cup (250 mL) light ricotta cheese
  
• 1 tbsp (15 mL) extra virgin olive oil
  
• 1/4 cup (50 mL) freshly grated Parmesan cheese
  
• 1/4 tsp (1 mL) pepper

Directions

1. Cut 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.
2. Meanwhile, wilt spinach in a non-stick skillet over medium heat. Drain any liquid from pan. Toss with garlic.
3. Using a fork, scrape out squash and toss with oil, cheese, pepper and spinach mixture. Stir together ricotta and basil to combine.
4. Divide squash mixture among 4 bowls and top with ricotta mixture to serve.

 
 Tip: If garlic bothers you, you can reduce the amount to 1 clove, minced.

Nutritional info per serving (1 of 4)

• Calories 180 
  
• Protein 11 g 
  
• Total fat 10 g 
  Saturated fat 4.5 g 
  Cholesterol 25 mg 
• Carbohydrates 12 g 
  Fibre 3 g 
  Sugars 3 g 
  Added sugars 0 g 
• Sodium 210 mg 
  
• Potassium 320 mg