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Creamy Spaghetti Squash with Ricotta and Spinach

4
4
4
Smartpoints value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Easy

Ingredients

uncooked spaghetti squash

3½ pound(s), halved lengthwise and seeded

Olive oil

1 tsp

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 6 cups)

part-skim ricotta cheese

15 oz

part-skim mozzarella cheese

½ cup(s), shredded, divided

grated Parmesan cheese

3 Tbsp, divided

basil

¼ cup(s), fresh, chopped

table salt

1 tsp

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

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