Creamy Spaghetti Squash with Ricotta and Spinach

• porzioni: 8 servings
• tempo di preparazione: 20 minutes
• tempo totale: 1 hour

Ingredienti

1 large Uncooked spaghetti squash; halved lengthwise and seeded

1 tsp Extra virgin olive oil

1 small Uncooked onion; finely chopped

2 cup(s) Grape tomatoes; halved

2 large clove(s) Garlic; chopped

6 oz Baby spinach; (about 6 cups)

15 oz Part skim ricotta cheese

½ cup(s), shredded Part skim mozzarella cheese; divided

3 Tbsp Grated Parmesan cheese; divided

¼ cup(s) Fresh basil; fresh, chopped

1 tsp Table salt

½ tsp Black pepper; freshly ground (or to taste)

Istruzioni

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