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Spaghetti Squash with Spinach and Ricotta
RACHAEL RAY SHOW11Ingredients
90Minutes
540Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 spaghetti squash (5 to 6 pounds total weight, halved lengthwise)
- olive oil (for drizzling or olive oil spray)
- salt
- pepper
- 1 frozen spinach (family-size bag, 16 ounces chopped, organic, defrosted and wrung dry in kitchen towel)
- 3 cups ricotta cheese (fresh)
- 2 cloves garlic (grated or pasted)
- 1/2 cup Parmigiano Reggiano (grated, or Grana Padano cheese)
- grated nutmeg (Freshly, to taste)
- 2 eggs (lightly beaten)
- 3/4 lb. mozzarella cheese (shredded or sliced)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol155mg52% |
Sodium710mg30% |
Potassium620mg18% |
Protein31g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber<1g3% |
Sugars1g |
Vitamin A20% |
Vitamin C15% |
Calcium70% |
Iron6% |
* 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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