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Spaghetti Squash Florentine

Spaghetti Squash Florentine recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 396.5
Dietary: Low-fat, Vegetarian
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
  • 4 pound Spaghetti squash
  • 1 cup Nonfat ricotta cheese
  • 10 ounces Frozen chopped spinach, thawed and drained
  • 1/2 cup Egg substitute (e.g., Egg Beaters)
  • 1 teaspoon Italian seasoning, crushed
  • 1/4 teaspoon Salt
  • 2 tablespoons Grated Parmesan cheese
  • 1/2 cup Nonfat mozzarella cheese, shredded
  • 1 3/4 cups Light spaghetti sauce
  • 1/2 cup Part-skim milk mozzarella cheese, shredded
Directions
  1. 1
    Preheat oven to 375ðF (190ðC). Coat a 13x9-inch baking dish with cooking spray.
  2. 2
    Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. 3
    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.
  4. 4
    Remove squash from microwave and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Set aside.
  5. 5
    In a medium bowl, combine the ricotta cheese, thawed spinach, egg substitute, Italian seasoning, and salt. Mix well.
  6. 6
    Spread the spinach-ricotta mixture evenly into the prepared baking dish.
  7. 7
    Sprinkle the grated Parmesan cheese and the 1/2 cup nonfat mozzarella cheese over the spinach layer.
  8. 8
    In a large bowl, toss the spaghetti squash strands with the light spaghetti sauce until well coated.
  9. 9
    Spread the sauced squash mixture over the cheese and spinach layer in the baking dish.
  10. 10
    Top with the remaining 1/2 cup part-skim mozzarella cheese.
  11. 11
    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.

Keywords: spaghetti squash, florentine, italian, spinach, ricotta, vegan, low fat, healthy dinner, vegetarian, gluten free, baked squash, comfort food, meal prep, winter squash, easy recipe
Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-florentine/