Creamy Spaghetti Squash with Ricotta and Spinach

Name: Creamy Spaghetti Squash with Ricotta and Spinach
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
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 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)

7 steps

Prep:20minCook:40min

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.

Updated at: Thu, 17 Aug 2023 01:43:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories167.8 kcal (8%)

Total Fat7.4 g (11%)

Carbs16.9 g (7%)

Sugars6 g (7%)

Protein10.5 g (21%)

Sodium453.5 mg (23%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1spaghetti squash

large, Uncooked, halved lengthwise and seeded

1 tspextra virgin olive oil

1onion

small, uncooked, finely chopped

2 cupGrape tomatoes

halved

2 cloveGarlic

large, chopped

6 ozFresh baby spinach

15 ozPart-skim ricotta cheese

½ cupshredded part-skim mozzarella cheese

divided

3 TbspParmesan cheese

Grated, divided

¼ cupbasil fresh

chopped

1 tsptable salt

½ tspBlack pepper

freshly ground, or to taste

Instructions

Step 1

Preheat oven to 400°F.

Step 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.

Step 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.

Step 4

Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.

Step 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.

Step 6

Bake until bubbly around edges and top is lightly golden, 15-20 minutes.

Step 7

Serving size: 1 c

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