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Perfect Spinach Squash Casserole: 1 Delicious Dish

Spinach and squash casserole
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A creamy and flavorful bake combining tender spinach and sweet squash, perfect for a comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound fresh spinach, roughly chopped
  • 1 pound yellow squash, thinly sliced
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 1 large egg, beaten
  • Salt and freshly ground black pepper to taste
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chopped spinach to the skillet in batches, allowing it to wilt. Cook until all spinach is wilted and any excess liquid has evaporated. Remove from heat.
  5. In a large bowl, combine the ricotta cheese, Parmesan cheese, heavy cream, and beaten egg. Mix well.
  6. Stir in the wilted spinach and onion mixture, and the thinly sliced yellow squash.
  7. Season with salt and pepper to taste.
  8. Pour the mixture into a greased 8×8 inch baking dish.
  9. If desired, sprinkle breadcrumbs evenly over the top.
  10. Bake for 25-30 minutes, or until the casserole is bubbly and lightly golden on top.
  11. Let it rest for a few minutes before serving.

Notes

  • You can substitute zucchini for yellow squash if preferred.
  • For a richer flavor, consider adding a pinch of nutmeg to the cheese mixture.
  • If you don’t have fresh spinach, you can use frozen spinach. Thaw and squeeze out all excess water before adding it to the mixture.

Nutrition

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