Lemon Ricotta Spaghetti Squash

• 1 medium spaghetti squash – cut into rounds
• olive oil
• salt – to taste
• 6 oz fresh baby spinach
• 2 Tbsp extra virgin olive oil
• zest from 1 lemon
• 2 Tbsp lemon juice – 1 lemon
• 1  cup skim ricotta cheese
• 1/4 cup shredded parmesan, plus more for serving

Directions:

• Preheat oven to 350 F. Cut squash into 1 inch rounds and scoop out seeds
• Spray with olive oil (I used my Misto) and sprinkle with salt. Place spaghetti squash rounds on a lightly greased baking sheet and roast for 25 minutes.
• Remove from oven and shredded squash with fork.
• Set a pot over medium-low heat and add olive oil and spinach. Cook until spinach begins to wilt. Add lemon zest, lemon juice, ricotta, parmesan cheese, 1/2 cup water. Season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Add spaghetti squash into the pot and mix throughly.