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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (small)
- extra-virgin olive oil
- salt
- pepper
- 1/2 yellow onion (chopped)
- 3 cloves garlic (sliced thin)
- 10 oz. baby spinach (or kale)
- 8 oz. ricotta
- 1 tsp. dried Italian herbs (or dried oregano or fennel seeds if that's what you have)
- 4 oz. shredded mozzarella (plus more for topping)
- 1/3 cup Parmesan (divided)
- 1/2 lemon
- 2 cups marinara (homemade or your favorite store-bought)
- fresh parsley (for garnish, optional)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium1260mg53% |
| Potassium1720mg49% |
| Protein28g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A170% |
| Vitamin C90% |
| Calcium60% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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