Creamy Spaghetti Squash, Ricotta and Spinach

PersonalPoints™

per serving

Total Time: 1 hr

Prep: 20 min

Cook: 40 min

Serves: 8

Easy

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.

Ingredients:

1 large uncooked spaghetti squash, halved lengthwise and seeded
1 tsp extra virgin olive oil
1 small uncooked onion, finely chopped
2 cups grape tomatoes, halved
2 large garlic cloves, chopped
6 oz fresh baby spinach, (about 6 cups)
15 oz part-skim ricotta cheese
½ cup part-skim mozzarella cheese, shredded, divided
3 tbsp grated parmesan cheese, divided
¼ cup basil, fresh, chopped
1 tsp table salt
½ tsp black pepper, freshly ground (or to taste)

Instructions

Preheat the oven to 400°F.
Put squash halves on a 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!