This Spaghetti Squash Florentine transforms a simple winter squash into a comforting, pasta-like meal. The stringy flesh of the squash acts as a perfect vehicle for rich, creamy layers of ricotta, spinach, and mozzarella. It’s a vibrant, low-carb option that delivers deep savory flavors without the heaviness of traditional pasta dishes. Ideal for weeknight dinners or healthy meal prep, this dish brings a touch of Italian elegance to the table while remaining approachable and family-friendly.
Spaghetti Squash Florentine
Description
This Spaghetti Squash Florentine transforms a simple winter squash into a comforting, pasta-like meal. The stringy flesh of the squash acts as a perfect vehicle for rich, creamy layers of ricotta, spinach, and mozzarella. It&# 226;ÂÂs a vibrant, low-carb option that delivers deep savory flavors without the heaviness of traditional pasta dishes. Ideal for weeknight dinners or healthy meal prep, this dish brings a touch of Italian elegance to the table while remaining approachable and family-friendly.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Coat a 13x9-inch baking dish with cooking spray.
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Cut the spaghetti squash in half lengthwise and scoop out the seeds.
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Place squash halves cut-side down in a microwave-safe dish. Cover with wax paper and microwave on HIGH for about 20 minutes, or until fork-tender. Turn over once halfway through cooking.
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Remove squash from microwave and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Set aside.
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In a medium bowl, combine the ricotta cheese, thawed spinach, egg substitute, Italian seasoning, and salt. Mix well.
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Spread the spinach-ricotta mixture evenly into the prepared baking dish.
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Sprinkle the grated Parmesan cheese and the 1/2 cup nonfat mozzarella cheese over the spinach layer.
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In a large bowl, toss the spaghetti squash strands with the light spaghetti sauce until well coated.
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Spread the sauced squash mixture over the cheese and spinach layer in the baking dish.
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Top with the remaining 1/2 cup part-skim mozzarella cheese.
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Cover the dish with foil and bake for 30 minutes, or until hot and bubbly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 396.5kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 75.7g26%
- Dietary Fiber 5.4g22%
- Sugars 1.5g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variations: For a vegan version, substitute the ricotta and mozzarella with plant-based alternatives and use a flax egg instead of egg substitute.
Tip: Ensure the frozen spinach is thoroughly drained to prevent the dish from becoming watery.
Preparation: If you prefer, you can roast the squash halves cut-side down on a baking sheet at 400ðF for 40-50 minutes instead of microwaving.
