Spinach and spaghetti squash garlic toss

Big garlic flavour comes through and is perfect to match the sweet, creamy ricotta topping

by Emily Richards PH Ec.
180 cal Serves 4
Prep time 0h 20m
Cook time 0h 45m
Total time 1h 5m
Bowls of pureed squash, spinach topped with ricotta cheese

Ingredients

Directions

  1. Step 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. Step 2

    Meanwhile, wilt spinach in a non-stick skillet over medium heat. Drain any liquid from pan. Toss with garlic.

  3. Step 3

    Using a fork, scrape out squash and toss with oil, cheese, pepper and spinach mixture. Stir together ricotta and basil to combine.

  4. Step 4

    Divide squash mixture among 4 bowls and top with ricotta mixture to serve.

Tips

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

Nutritional information

Per serving (1 of 4)

Calories
180
Protein
11 g
Sodium
210 mg
Potassium
320 mg
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

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.

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