HOW TO ROAST SPAGHETTI SQUASH RECIPES

Name: Creamy Spaghetti Squash with Ricotta and Spinach
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 large Uncooked spaghetti squash halved lengthwise and seeded; 1 tsp Extra virgin olive oil; 1 small Uncooked onion(s) finely chopped; 2 cup(s) Grape tomatoes halved; 2 large clove(s) Garlic clove(s) chopped; 6 oz Fresh baby spinach (about 6 cups); 15 oz Part-skim ricotta cheese; 0.5 cup(s), shredded Part-skim mozzarella cheese divided; 3 Tbsp Grated Parmesan cheese divided; 0.25 cup(s) Basil fresh, chopped; 1 tsp Table salt; 0.5 tsp Black pepper freshly ground (or to taste)

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CREAMY SPAGHETTI SQUASH WITH RICOTTA AND SPINACH | RECIPES ...

Creamy Spaghetti Squash with Ricotta and Spinach | Recipes ... image

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 favorite ingredients. Switch up the flavor 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.

Provided by WEIGHTWATCHERS.COM

Categories

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 81 kcal

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