Ricotta Spaghetti Squash Casserole

What you Need :

  • 4 cups whole milk
  • ½ teaspoon salt
  • 3 tablespoons lemon juice (from 2 small lemons)
  • 1 3- to 4-pound spaghetti squash, cut in half lengthwise, seeds removed
  • 2 tablespoons olive oil
  • 1 large egg
  • 2 cups fresh arugula, spinach (or a mixture of both)
  • 1 garlic clove, minced
  • salt and pepper to taste
  • ½ cup grated mozzarella cheese
  • ½ cup grated parmesan cheese 

How to Make It :

Preheat oven to 400°. Brush cut sides of squash with olive oil and place, cut side down on a baking sheet. Bake until just tender, 20-40 minutes. Set aside to cool. When cool enough to handle, shred flesh with a fork and set aside. Discard skin. You should have about 3 cups of squash. Line a fine mesh sieve with a wet, woven towel and place over a large bowl. Set aside. In a large saucepan, over medium-high heat warm milk to 190°. Remove from heat and add ½ teaspoon of salt and 3 tablespoons of lemon juice. Stir once and set aside for about 5 minutes (the milk will curdle). Carefully pour milk mixture into cloth lined sieve and let it drain for about an hour. Congratulations, you’ve just made whole milk ricotta cheese. Reserve cheese and discard the liquid. In a large bowl, add your fresh ricotta (should be ¾ – 1 cup), and stir in egg. Fold in arugula and garlic. Add spaghetti squash shreds. Season with salt and pepper. Lightly grease a small, 9-inch baking dish. Pour in squash mixture. Top with mozzarella and parmesan cheese and bake until cheese is golden brown and casserole is warmed through, about 20 minutes.

Recipe courtesy of Melissa Peterson

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