Spaghetti Squash Casserole With Ricotta And Spinach

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Ingredients

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

kosher salt and black pepper

2 cups grated mozzarella (1/2 pound)

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