INGREDIENTS
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◾1 3-pound spaghetti squash, cut in half lengthwise and seeded
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◾1 tablespoon olive oil
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◾1 15-ounce container ricotta
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◾1 large egg
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◾4 cups baby spinach, chopped
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◾1 garlic clove, chopped
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◾1/8 teaspoon ground nutmeg
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◾2 cups grated mozzarella (1/2 pound)
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◾kosher salt and black pepper