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Spaghetti squash is a member of the gourd family and is easily identifiable by its oblong shape and bright yellow skin. When cooked, its flesh separates into long, thin strands that provide an intriguing texture similar to traditional pasta. This makes it a popular choice for those following low-carb or gluten-free diets, allowing you to enjoy classic Italian flavors without the added calories of regular pasta.

Creamy Spaghetti Squash Bake

Discover the creamy goodness of Cheesy Delight: Creamy Spaghetti Squash Bake, a healthy twist on your favorite comfort food. This dish showcases spaghetti squash, a nutritious alternative to pasta, topped with a delicious blend of ricotta, mozzarella, and Parmesan cheese. Enhanced by the freshness of spinach and garlic, this bake is both satisfying and family-friendly. Perfect for any occasion, it’s a flavorful meal that proves healthy eating can be indulgent too!
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Ingredients
  

1 medium spaghetti squash

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1/2 cup fresh spinach, chopped

2 cloves garlic, minced

1 large egg

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional, for extra heat)

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped (for garnish)

Olive oil for drizzling

Instructions
 

Prepare the Spaghetti Squash:

    - Preheat your oven to 400°F (200°C).

      - Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Brush the cut sides lightly with olive oil and sprinkle with salt and pepper.

        - Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender enough to easily shred with a fork. Once cooked, remove from the oven and allow it to cool for a few minutes.

          Sauté the Spinach and Garlic:

            - In a medium skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant.

              - Add the chopped spinach to the skillet and cook for an additional 3-4 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and set aside to cool.

                Prepare the Cheese Mixture:

                  - In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella (1/2 cup), grated Parmesan cheese, the egg, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Mix thoroughly until you have a smooth, creamy mixture.

                    Combine Ingredients:

                      - Once the spaghetti squash has cooled enough to handle, use a fork to scrape and shred the flesh into spaghetti-like strands. Add these shredded strands to the cheese mixture, along with the sautéed spinach and garlic. Gently stir until all ingredients are well combined.

                        Assemble the Bake:

                          - Lightly grease an 8x8 inch baking dish. Transfer the spaghetti squash and cheese mixture into the dish, spreading it out evenly. Top with the remaining shredded mozzarella cheese.

                            Bake:

                              - Place the assembled baking dish in the oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the top is golden brown.

                                Serve:

                                  - Once baked, remove from the oven and let it sit for about 5 minutes to set. Before serving, garnish with chopped fresh basil for an aromatic finish.

                                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                                      - Presentation Tips: For an appealing presentation, serve the bake in individual ramekins topped with additional basil or a sprinkle of Parmesan for extra flavor.