Let’s talk deliciousness, shall we? I recently discovered this incredible recipe for creamy spaghetti squash with ricotta and spinach that I just had to share with you. It’s from Weight Watchers, and it has changed my meals for ever!

OK, here are the ingredients that you’ll need:

  • 312  pound(s) uncooked spaghetti squash, halved lengthwise and seeded
  • tsp extra virgin olive oil
  • small uncooked onion(s), finely chopped
  • cup(s) grape tomatoes, halved
  • clove(s), medium sized garlic clove(s), chopped
  • oz fresh baby spinach (about 6 cups)
  • 15 oz part-skim ricotta cheese
  • 1cup(s), shredded part-skim mozzarella cheese, divided
  • 3Tbsp grated Parmesan cheese, divided
  • 1cup(s) basil, fresh, chopped
  • tsp table salt
  • 1tsp black pepper, freshly ground (or to taste)
Now that you have all the ingredients, it’s time to embody your inner Master Chef and cook away! Here are the 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.

And there you go! A serving is one cup, and for those who are on Weight Watchers, that’s four points of heaven. I know you’ll thank me for this later, so I’ll leave you to enjoy.

Bon Appétit!

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