Creamy Spaghetti Squash with Ricotta and Spinach

This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal.  Serves 8PersonalPoints 4

Ingredients

• 3 1/2 pound(s) 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 clove(s), large garlic clove(s), chopped
• 6 oz fresh baby spinach, (about 6 cups)
• 15 oz part-skim ricotta cheese
• 1/2 cup(s), shredded part-skim mozzarella cheese, divided
• 3 Tbsp grated Parmesan cheese, divided
• 1/4 cup(s) basil, fresh, chopped
• 1 tsp table salt
• 1/2 tsp black pepper, freshly ground (or to taste)

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 c