Popeye Pasketti (Squash)

Popeye Pasketti (Squash)
(amounts of ingredients will vary depending upon the size of your squash. 
A medium-sized squash should feed about 3-4 people.)

1 spaghetti squash, cooked**
several cloves or garlic, minced
spinach, about 1/4-1/3 lb per person
1/4 cup ricotta per person
grated parmesan cheese – fresh, not from a can
salt and pepper, hot pepper flakes are good too!
handful of walnut pieces, toasted in a dry skillet

Saute Spinach and Garlic in olive oil (salt and pepper, too) until just wilted, about 3 minutes.

Add the Spaghetti Squash and heat through.

Scoop on a nice dollop of ricotta, then season with salt and pepper. Add a big handful of parmesan.

Toss all together in pan, then plate and top with more grated parmesan and toasted walnuts.

**Spaghetti Squash can be cooked whole or halved either in the microwave, the oven, or in the crockpot!
To cook whole: puncture squash in several places so it doesn’t explode, then put into micro-safe or oven-safe dish, steamer basket, or crockpot and let ‘er rip!  Microwave: about 7 minutes per pound, then let rest for 10 min.  Oven: 375-degrees for about an hour.  Crockpot: 6-8 hours on Low.  When squash is soft, split and remove seeds (if you didn’t already), then scrape strands of ‘spaghetti’ out of shells with a fork.



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