Spaghetti Squash with Spinach and Mushrooms


My cousin is keeping me on my “cooking” toes! Upon request on a quick visit this weekend, she requested “that spaghetti squash” thing I made months ago. However, I did not write down that recipe so I could not recreate “that”  dish, so I came up with something else.

As this is MY creation, please bear with me on this recipe. I am new to actually writing a recipe. I hope that you will try this and make any modifications you desire.

1 spaghetti squash

olive oil

minced garlic

1 onion – diced

2 cups of fresh spinach

2 cups sliced mushrooms

kosher salt

** cheese mixture **

1 cup ricotta cheese

1/2 cup plain greek yogurt

1/4 cup shredded mozzarella cheese

1 tsp minced garlc

*** panko bread crumbs ***

Preheat oven to 400*

>> Line baking sheet with foil and spray with non-stick spray.

>Cut squash in half and scoop out seeds.Rub squash with minced garlic, about 1 tsp per half, and drizzle with olive oil.  Place squash, flesh side down, on foil. Bake 30 minutes. Then turn squash so skin side is down and cook for 10 minutes. Let cool for a few minutes and then shred with fork and place into a large bowl.

>In a large skillet, saute the mushrooms and onions in olive oil until mushrooms are tender and onions are almost translucent. Add spinach and a dash of kosher salt, and cook until spinach is just braised. Remove from heat.

>While the squash is cooling, in a medium bowl mix together ricotta cheese, greek yogurt, mozzarella cheese, and about a tsp of garlic. Mix until smooth.

>Spray a medium pyrex type dish with non-stick cooking spray then layer dish with squash then spinach mixture, then cheese mixture. Then another layer of squash, spinach mixture, then cheese mixture. Top with bread crumbs and bake at 450* until bread crumbs are browned.



****And a special shout out to my sous chef, Ruthie Green! I could not have done this with out her help!






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