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Photo of Creamy Spaghetti Squash with Ricotta and Spinach by WW

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)

Instructions

  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

Notes

SERVING SIZE (1 cup) 183 Cal, 8 g Total Fat, 4 g Sat Fat, 482 mg Sod, 20 g Total Carb, 2 g Sugar, 0 g Added Sugar, 1 g Fib, 11 g Prot.

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