When there is a time crunch during dinner time, Lisa’s go to meal is quick spaghetti. We’ve tried to make it “healthier” in the past by substituting different pastas. Recently, Lisa went for spaghetti squash as the main ingredient, thus a healthy recipe, and the results were spectacular to the tongue. Check out this slight recipe change to enhance your Italian meal. Perhaps you’ve already made the switch. We would love to hear about your Spaghetti Squash Recipe Favorite.
Prep 20min//Cook 40min//serves 8
31/2 lbs spaghetti squash, halfed lengthwise and seeded
1 tsp extra-virgin olive oil
1 small onion, finely chopped
1 pint grape tomatoes, halved
2 large garlic cloves, chopped
1 (6oz) bag baby spinach (approx. 6 cups)
15 oz. part-skim ricotta cheese
1/2c shredded part-skim mozzarella cheese
3 Tbsp grated Parm Cheese
1/4 chopped basil
|1 tsp salt
Freshly ground black pepper to taste
- Preheat oven to 400 F
- Put squash halves on microwavable plate, cut-sides down, and micro on High 10-12 minutes or until tender and can be scooped with fork.
- Heat olive oil in large non-stick skillet and cook onion over med/high stirring occasionally, until golden and tender (about 5 min.). Add tomatoes and garlic and cook, stirring frequently, until tomatoes start to soften, about 3 minutes.
- Add spinach and cook, stirring, just until wilted, about 1 minute. Remove from heat. Scoop squash strands into skillet and toss with spinach. Mix in ricotta, 1/4 cup mozzarella, 2 TBS Parm, basil, salt and pepper.
- Transfer to a 2-3 quart baking dish and sprinkle with remaining mozzarella and parm.
- Bake 15-20 minutes until bubbly around the edges and top is lightly golden.
Per serving (1 cup): 182 cal, 8 g total fat (4 g saturated fat), 481 mg sod, 20 g total carb, 2 g sugar, 1 g fib, 11 g prot
Recipe Credit goes to: Sidoti, Claudia, “Gather ‘Round”, Weighwatchers March/April 2017