Photo of Creamy spaghetti squash with ricotta and spinach by WW

Creamy spaghetti squash with ricotta and spinach

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min


Uncooked spaghetti squash

3½ pound(s), halved lengthwise and seeded

Olive oil

1 tsp(s)

Uncooked onion(s)

1 small, finely chopped

Garlic clove(s)

2 clove(s), medium, chopped

Grape tomatoes

2 cup(s), halved

Fresh baby spinach

6 oz, (about 3/4 cups)

Part-skim ricotta cheese

15 oz

Part-skim mozzarella cheese

½ cup(s), shredded, divided

Grated Parmesan cheese

3 tbsp(s), divided

Fresh basil

¼ cup(s), fresh, chopped

Table salt

1 tsp(s)

Black pepper

½ pinch, freshly ground (or to taste)


  1. Preheat oven to 400°F.
  2. Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
  3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
  4. Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
  5. Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
  6. Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
  7. Serving size: 1 c