These delicious and healthy spaghetti squash boats are filled with a creamy spinach and ricotta mixture, making them a perfect low-carb alternative to traditional pasta dishes. They're easy to make and create a beautiful presentation that's ideal for sharing on Instagram.
1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper, to taste
1 cup ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1 cup marinara sauce
Optional: Fresh basil leaves for garnish
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside of each half with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is easily shredded with a fork.
While the squash is roasting, prepare the filling. In a medium bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, and nutmeg. Season with salt and pepper, and mix until well combined.
Once the squash is cooked, let it cool slightly, and then use a fork to shred the flesh, creating spaghetti-like strands. Be careful not to pierce the skin of the squash.
Fill each squash half with the spinach and ricotta mixture, and top with marinara sauce.
Return the filled squash boats to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the top is golden brown.
Garnish with fresh basil leaves if desired, and serve immediately.