Creamy Spaghetti Squash with Ricotta and Spinach

By Marieanne

Serving size 1 cup, 4 pts WW

Ingredients

• 3 1⁄2pound(s)uncooked spaghetti squash, halved lengthwise and seeded
• 1 tsp Olive oil
• 1 small uncooked onion(s), finely chopped
• 2 cup(s)grape tomatoes, halved
• 2 clove(s), medium sized garlic clove(s), chopped
• 6 oz fresh baby spinach (about 6 cups)
• 15 oz part-skim ricotta cheese
• 1 ⁄2cup(s), shredded part-skim mozzarella cheese, divided
• 3 Tbsp grated Parmesan cheese, divided
• 1 ⁄4cup(s)basil, fresh, chopped
• 1 tsp salt
• 1 ⁄2tspblack pepper, freshly ground

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees
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 pan, cook onion. 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 cup mozzarella, 2 TBSP Parmesan, basil, salt and pepper. Transfer to a 2-3 qt baking dish; sprinkle with remaining mozzarella and parmesan.
Bake until bubbly, 15-20 minutes.