Creamy Spaghetti Squash with Ricotta and Spinach

Total Time: 1:00 Prep: 0:20 Cook: 0:40 Serves: 8 Difficulty: Easy WW Smart Points: 4 (1cup serving) This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal.

Photo by Beverly B.
Adapted from google.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Adapted from google.com

Ingredients

  • 3 3 1⁄2pound(s)uncooked

    1⁄2pound(s)uncooked spaghetti squash, halved lengthwise and seeded

  • 1 1

    1 tsp extra virgin olive oil

  • 1 1

    1 small uncooked onion(s), finely chopped

  • 2 2

    2 cup(s )grape tomatoes, halved

  • 2 2

    2 clove(s), large garlic clove(s), chopped

  • 6 6 6

    oz fresh baby spinach (about 6 cups)

  • 15 15

    15 oz part-skim ricotta cheese

  • 1 1⁄2

    1⁄2 cup(s), shredded part-skim mozzarella cheese, divided

  • 3 3

    3 Tbsp grated Parmesan cheese, divided

  • 1 1⁄4

    1⁄4 cup(s)basil, fresh, chopped

  • 1 1

    1 tsp table salt

  • 1 1⁄2 to

    tsp black pepper, freshly ground (or to taste)

Directions

Preheat oven to 400°F. 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. 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. Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat. 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. Bake until bubbly around edges and top is lightly golden, 15-20 minutes. Serving size: 1 c

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