Creamy Three-Cheese Baked Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Three-Cheese Baked Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Creamy Three-Cheese Baked Spaghetti Squash

Delight in a warm, comforting dish featuring tender baked spaghetti squash entwined with a luxuriously creamy blend of ricotta, mozzarella, and Parmesan cheeses, enriched by a lightly beaten egg for binding. This recipe delivers a gorgeous amalgamation of textures and flavors, perfectly suited for a wholesome breakfast, lunch, or dinner.

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NUTRITION

534kcal
Protein
39g
Fat
31g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

1/2 cup part-skim Ricotta Cheese

1/2 cup part-skim shredded Mozzarella Cheese

2 tbsp grated Parmesan Cheese

1 large Egg

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and bake for about 30-40 minutes, until tender.

  • 3

    Allow the squash to cool slightly, then use a fork to gently scrape out the strands and transfer them to a mixing bowl.

  • 4

    In a separate bowl, combine the ricotta, mozzarella, Parmesan, and beaten egg. Mix well to form a creamy cheese blend.

  • 5

    Fold the cheese mixture into the spaghetti squash strands, ensuring even distribution.

  • 6

    Transfer the combined mixture back into the hollowed squash shells or into a lightly greased baking dish.

  • 7

    Bake for an additional 15-20 minutes until the cheese is bubbly and slightly golden on top.

  • 8

    Serve warm and enjoy your comforting, protein-rich meal.

Creamy Three-Cheese Baked Spaghetti Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Three-Cheese Baked Spaghetti Squash

YOUR SOLIN GENERATED RECIPE

Creamy Three-Cheese Baked Spaghetti Squash

Delight in a warm, comforting dish featuring tender baked spaghetti squash entwined with a luxuriously creamy blend of ricotta, mozzarella, and Parmesan cheeses, enriched by a lightly beaten egg for binding. This recipe delivers a gorgeous amalgamation of textures and flavors, perfectly suited for a wholesome breakfast, lunch, or dinner.

NUTRITION

534kcal
Protein
39g
Fat
31g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spaghetti Squash

1/2 cup part-skim Ricotta Cheese

1/2 cup part-skim shredded Mozzarella Cheese

2 tbsp grated Parmesan Cheese

1 large Egg

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and bake for about 30-40 minutes, until tender.

  • 3

    Allow the squash to cool slightly, then use a fork to gently scrape out the strands and transfer them to a mixing bowl.

  • 4

    In a separate bowl, combine the ricotta, mozzarella, Parmesan, and beaten egg. Mix well to form a creamy cheese blend.

  • 5

    Fold the cheese mixture into the spaghetti squash strands, ensuring even distribution.

  • 6

    Transfer the combined mixture back into the hollowed squash shells or into a lightly greased baking dish.

  • 7

    Bake for an additional 15-20 minutes until the cheese is bubbly and slightly golden on top.

  • 8

    Serve warm and enjoy your comforting, protein-rich meal.