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
- Wash cooking greens well and set aside. Cut squash in half lengthwise (I’ve been known to use an axe) and cut out seeds.
- 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.
- DO NOT OVER COOK SPAGHETTI SQUASH. YOU’LL LOSE THE ‘SPAGHETTI’ TEXTURE.
- When tender, place under cold water or ice it down to stop the cooking process.
- Remove strands with fork when cool to extract strands and place into a cooking pan.
- 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.
- Cover and bake at 350 degrees for 30 minutes.