Spinach Ricotta with Creamy Spaghetti Squash

This Spinach Ricotta with Creamy Spaghetti Squash is 4 Weight Watchers Points per serving

Serves 8

This luscious and creamy casserole is meatless goodness. Believe it or not but Spaghetti squash is an excellent alternative to pasta Thanks to its neutral taste, it is a blank canvas you can embellish with your favorite ingredients. You can microwave the squash for easier prep or also roast it the oven!

Thanks toAngela  for sharing her recipe pics with us!!

Ingredients

1 large, halved lengthwise and seeded Uncooked spaghetti squash
1 tsp Extra virgin olive oil
1 small, finely chopped Uncooked onion(s)
2 cup(s), halved Grape tomatoes
2 large clove(s), chopped Garlic clove(s)
6 oz, (about 6 cups) Fresh baby spinach
15 oz Part-skim ricotta cheese
½ cup(s), shredded, divided Part-skim mozzarella cheese
3 Tbsp, divided Grated Parmesan cheese
¼ cup(s), fresh, chopped Basil
1 tsp Table salt
½ tsp, freshly ground (or to taste) Black pepper

Instructions

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 cup! 

4 from 1 vote

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Spinach Ricotta with Creamy Spaghetti Squash

This Spinach Ricotta with Creamy Spaghetti Squash is 4 Weight Watchers Points per serving Serves 8

Ingredients

• 1 large halved lengthwise and seeded Uncooked spaghetti squash
• 1 tsp Extra virgin olive oil
• 1 small finely chopped Uncooked onion(s)
• 2 cup s, halved Grape tomatoes
• 2 large clove s, chopped Garlic clove(s)
• 6 oz (about 6 cups) Fresh baby spinach
• 15 oz Part-skim ricotta cheese
• ½ cup s, shredded, divided Part-skim mozzarella cheese
• 3 Tbsp divided Grated Parmesan cheese
• ¼ cup s, fresh, chopped Basil
• 1 tsp Table salt
• ½ tsp freshly ground (or to taste) Black pepper

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 cup!

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