Creamy spaghetti squash with ricotta and spinach
4 Points, Weight Watchers
Ingredients
3 1/2 pounds spaghetti squash , halved lengthwise and seeded
1 tsp extra virgin olive oil
1 small onion, finely chopped
2 cups grape tomatoes, halved
2 large garlic cloves, chopped
6 oz (about 6 cups) fresh baby spinach
15 oz part-skim ricotta cheese
1/2 cups part-skim mozzarella, shredded , divided
3 Tbsp parmesan cheese, divided grated
1/4 cup basil, chopped
1 tsp table salt
1/2 tsp black pepper, freshly ground
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.
Nutrition
4 smart points