Ricotta Baked Spaghetti Squash

This was so tasty that I kept sneaking bites before calling my family for dinner.  And it doesn't dirty many dishes!  I made this with ground turkey, but I imagine cooked, shredded chicken would also be a good protein to use.  This is good served with roasted carrots (you can even do maple or honey roasted carrots).  The carrots can roast in the bottom of the oven while the ricotta/spinach mixture is cooking.  

Ricotta Baked Spaghetti Squash

Ingredients:

1 whole medium spaghetti squash

Olive oil

1/2 lb ground turkey (or 1 cooked, shredded chicken breast)

Garlic powder, if desired

1/2 cup part skim ricotta

3/4 cup jarred bruschetta (I got some at Trader Joe's, but marinara also would work)

2 frozen cubes of garlic (or 2 cloves, minced)

3 cups fresh or frozen chopped spinach

Kosher salt and pepper to taste

1 cup cottage cheese

Pinch of red pepper flakes

Juice from 1/2-1 whole lemon, to taste

Handful of fresh basil, chopped

1 cup shredded Monterrey Jack cheese (Mozzarella would probably work too)

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  Line a baking sheet with foil.  Place cut side up on baking sheet.  Brush with a small amount of olive oil and season with salt and pepper.  

Roast 25-30 minutes, until it feels tender when poked with a fork.  Allow to cool until it can be handled.  Remove squash strands from shells and break up clumps into strands.

2. Meanwhile, brown ground turkey in a skillet, seasoning with salt, pepper, and garlic powder, if desired. (Or cook and shred chicken.)

2. Spray a 9x13 glass pan with cooking spray.  Pile the ricotta, bruschetta, and garlic in the middle of the pan.  Surround with chopped spinach.  Lightly spray with cooking spray and season with salt and pepper.  Bake for 15-20 minutes.

3. Remove from oven and turn oven off.  Stir ricotta mixture and spinach all together in pan.  Add in cooked ground turkey (or shredded chicken).  Add cottage cheese, red pepper flakes, fresh lemon juice, basil and spaghetti squash strands.  Stir to combine everything together.  

4. Spread mixture evenly in the pan.  Top with shredded cheese.  Turn oven broiler on high.  Place pan a few inches below heat coils and broil for 4-5 minutes, until cheese is bubbling and starting to brown.

Source: adapted from Lillie Eats and Tells