1 3 lb. spaghetti squash (halved, seeded, and roasted)
1 T olive oil
1 15-oz ricotta
1 egg
4 C baby spinach (chopped)
1 garlic clove
salt
pepper
2 C grated mozzarella

1 3 lb. spaghetti squash (halved, seeded, and roasted) 1 T olive oil 1 15-oz ricotta 1 egg 4 C baby spinach (chopped) 1 garlic clove 2 C grated mozzarella

Roast the spaghetti squash by cutting it in half, drizzling olive oil over it, and placing it in the oven for 40-50 minutes at 400 degrees.
(You can do this step well before you make this dish.)

Heat oven to 350 degrees.

In a large bowl, combine the ricotta, egg, spinach, garlic, and salt and pepper (to your taste).

With a fork, scoop shreds of squash and add it to the ricotta mixture.
Stir the mixture to combine it.

Transfer the mix to an 8 x 8 pan. Sprinkle the mix with the mozzarella, and bake it for 20 minutes.