Spinach Ricotta with Creamy Spaghetti Squash

This Spinach Ricotta with Creamy Spaghetti Squash is 4 Weight Watchers Points per serving Serves 8

Ingredients

• 1 large halved lengthwise and seeded Uncooked spaghetti squash
• 1 tsp Extra virgin olive oil
• 1 small finely chopped Uncooked onion(s)
• 2 cup s, halved Grape tomatoes
• 2 large clove s, chopped Garlic clove(s)
• 6 oz (about 6 cups) Fresh baby spinach
• 15 oz Part-skim ricotta cheese
• ½ cup s, shredded, divided Part-skim mozzarella cheese
• 3 Tbsp divided Grated Parmesan cheese
• ¼ cup s, fresh, chopped Basil
• 1 tsp Table salt
• ½ tsp freshly ground (or to taste) Black pepper

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.
7. Serving size: 1 cup!