Spaghetti Squash Florentine

Ingredients

  • 1 bunch spinach or cooking green (rapini et al)
  • 1 spaghetti squash
  • 1 c Ricotta cheese (or cottage cheese)
  • 2 eggs
  • Italian seasoning to taste
  • 3/4 c Mozzarella cheese, shredded or pulled apart
  • 16 oz tomato sauce or fresh sliced tomatoes

Directions

  1. Wash cooking greens well and set aside. Cut squash in half lengthwise (I’ve been known to use an axe) and cut out seeds.
  2. To cook, you may use the oven (375 degrees, cut side down into pan with water and bake until tender) or a Dutch oven with about 2″ of water, cover and simmer for about 20 to 25 minutes.
  3. DO NOT OVER COOK SPAGHETTI SQUASH. YOU’LL LOSE THE ‘SPAGHETTI’ TEXTURE.
  4. When tender, place under cold water or ice it down to stop the cooking process.
  5. Remove strands with fork when cool to extract strands and place into a cooking pan.
  6. Combine chopped cooking green, ricotta cheese, beaten eggs and Italian seasoning. Beat until well blended; spread over squash, top with tomato sauce and sprinkle with mozzarella cheese.
  7. Cover and bake at 350 degrees for 30 minutes.
Spaghetti Squash Florentine
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Spaghetti Squash Florentine
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