Spinach and spaghetti squash garlic toss
Big garlic flavour comes through and is perfect to match the sweet, creamy ricotta topping
180 cal
Serves 4
Prep time
0h 20m
Cook time
0h 45m
Total time
1h 5m
Ingredients
Directions
-
Step 1
Cut squash in half lengthwise and scoop out seeds. Place cut side down on parchment paper lined baking sheet. Roast in 400° F (200° C) oven for about 45 minutes or until tender; let cool slightly. -
Step 2
Meanwhile, wilt spinach in a non-stick skillet over medium heat. Drain any liquid from pan. Toss with garlic. -
Step 3
Using a fork, scrape out squash and toss with oil, cheese, pepper and spinach mixture. Stir together ricotta and basil to combine. -
Step 4
Divide squash mixture among 4 bowls and top with ricotta mixture to serve.
Tips
-
If garlic bothers you, you can reduce the amount to 1 clove, minced.
Nutritional information
Per serving (1 of 4)
- Calories
- 180
- Protein
- 11 g
- Sodium
- 210 mg
- Potassium
- 320 mg
- Total fat
- 10 g
- Saturated fat
- 4.5 g
- Cholesterol
- 25 mg
- Carbohydrates
- 12 g
- Fibre
- 3 g
- Sugars
- 3 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
