Cheesy Spaghetti Squash Casserole with Ricotta
Nutrition per Serving
350
Calories
15g
Protein
30g
Carbs
20g
Fat
This recipe requires a medium spaghetti squash, ricotta cheese, mozzarella cheese, Parmesan cheese, fresh basil, garlic, salt, and pepper. The spaghetti squash is a low GI food, making it a great choice for those with PCOS.
Ingredients
1 medium spaghetti squash (2-3 pounds for US, 0.9-1.3 kg for metric), 1 cup ricotta cheese (240 ml for metric), 1 cup shredded mozzarella cheese (240 ml for metric), 1/4 cup grated Parmesan cheese (60 ml for metric), 1/4 cup chopped fresh basil (60 ml for metric), 2 cloves garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender. 2. Once the squash is cool enough to handle, use a fork to scrape out the strands and place them in a large bowl. 3. Add the ricotta, half of the mozzarella, the Parmesan, basil, garlic, salt, and pepper to the bowl with the squash. Stir well to combine. 4. Transfer the mixture to a baking dish and top with the remaining mozzarella. Bake for 20 minutes, or until the cheese is melted and bubbly. Serve warm.
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