
Creamy Spaghetti Squash with Ricotta and Spinach
4
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy
This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal. Spaghetti squash is an excellent alternative to pasta and makes for a hearty and satisfying veggie-packed dish. Thanks to its neutral taste, think of the winter squash as a blank canvas you can embellish with your favourite ingredients. Switch up the flavour profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg. We’ve microwaved the squash for ease in prep, but you could also roast it the oven if you prefer.
Ingredients
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), large, 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)