Not trying to be dramatic, but this is truly one of my new favorite recipes. And I have to admit, I have made spaghetti squash many a times and never much cared for any of the recipes. This one is a totally different story! It’s so next level, I can’t even explain. It’s a must-make!
4 servings
2 medium spaghetti squash - halved, seeds removed
2 tablespoons olive oil
Kosher salt and freshly cracked pepper
2 (8 ounce) packages frozen spinach - thawed, squeezed dry
1 cup ricotta cheese
1 cup grated smoked mozzarella + 1 cup diced
(You can also use regular mozzarella and toss in a few dashes off liquid smoke)
1/2 cup grated smoked or regular Gouda
1/4 cup apple cider vinegar
5 garlic cloves - minced
2 tablespoons minced rosemary
1/4 teaspoon grated nutmeg
4 ounces prosciutto - cut into small pieces
Preheat oven to 425 degrees. Place the squash cut side up on a baking sheet. Drizzle the insides and tops with olive oil and sprinkle with salt and pepper liberally. Roast for 30 to 40 minutes or until soft. In a bowl, mix together the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg, and a heavy dash of salt and pepper. Take the pooled liquid from inside the cooked squash, pour into the mixture, and mix again until throughly combined. Fill the insides of the squash evenly with the spinach mixture, top with the diced mozzarella, and scatter the prosciutto over the tops. Bake again for 10 minutes or until cooked through and bubbly. Serve warm.