Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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