This noodle-less pasta dish with no meat is one of the most delicious pasta dishes I’ve ever made! Even the kids recommend this over regular spaghetti!
Makes: 6 pasta bowls
3 small spaghetti squash (about 2 pounds each)
6 tsp. minced garlic
6 cups fresh baby spinach, loosely chopped
3/4 cup part-skim ricotta cheese
1/8 tsp. kosher salt
1 cup finely shredded mozzarella cheese
12 oz. minced button mushrooms
2 1/2 cups marinara sauce (I use Prego or Ragu, it’s about 1 jar)
1/3 cup grated parmesan romano cheese
Preheat oven to 350 degrees. Cut each squash in half lengthwise. Scoop out seeds and discard them. Place squash halves, cut side up, on baking sheet. Bake for 50 minutes. DO NOT turn off oven.
Remove from oven and let stand for 10 minutes, cooling before scraping from sides downward with fork to make “noodles” from the squash. Place in large bowl not piercing skin of “pasta bowl.”
Lay out a fresh, clean dish towel. Place squash threads on towel and cover, squeezing out at much liquid as possible. Return to large bowl.
Heat a large skillet over medium heat. Add garlic and spinach to pan. Cover and let spinach wilt, about 1 minute and then turn with spoon to mix garlic with spinach. Add spinach mix to large bowl with squash.
Add ricotta, salt and half mozzarella to squash mixture. Toss with fingers to mix well. Set aside.
Return to large skillet. Heat over medium. Add mushrooms and saute about 4 minutes before adding marinara sauce. Bring to a simmer. Remove from heat.
Increase oven temperature to 425 degrees.
While preheating, spoon 1/2 cup sauce into the bottom of each squash shell (they should still be on cookie sheet). Top evenly with squash mixture. Sprinkle tops of bowls with remaining mozzarella cheese and parmesan romano. Bake for 20 minutes.
If wanting crispy cheese, increase heat to 500 degrees and let broil until cheese is golden and bubbly. You must watch it constantly as not to burn.
Remove from oven and let stand 10 minutes before serving.