Spinach and spaghetti squash garlic toss

Big garlic flavour comes through and is perfect to match the sweet, creamy ricotta topping
Bowls of pureed squash, spinach topped with ricotta cheese
4 servings / 1 hour 5 min 

Prep 20 min / Cook 45 min

  • 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
  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 



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