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Spaghetti Squash Casserole With Ricotta and Spinach
- 1 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 15-ounce container ricotta
- 1 large egg
- 4 cups baby spinach, chopped
- 1 garlic clove, chopped
- 1/8 teaspoon ground nutmeg
- 2 cups kosher salt and black pepper
Directions:View on Real Simple
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