Cream Spaghetti Squash with Ricotta and Spinach

written by Claire Tammaro

I found this recipe on the Weight Watcher App and it says it serves 8. 4 points for 1 cup a serving. I made mine a little differently (for fewer points) but I still calculated it as 4 because it tasted too good to be less than 4 points…..But in all honesty, it’s really more like 2 points for 1 cup!


Cream Spaghetti Squash with Ricotta and Spinach

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Serves: 8 Prep Time: Cooking Time:


  • 4 quart casserole dish
  • 1 Spaghetti Squash
  • 1 Onion
  • Grape Tomatos
  • 2 Garlic cloths
  • 2 cups Spinach
  • 1/4 cup Part Skim Ricotta Cheese
  • 1/2 Cup of part skim or light mozzerella
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup basil (fresh if you have it)


  1. Preheat over to 400 degrees
  2. Cut squash in half (try not to kill yourself in the process, they are so damn hard to cut!) The put cut side down on a microwave save dish and cook for 12 minutes or until can be easily shredded with a fork.
  3. While the squash is in the microwave spray a nonstick pan with far free oil, add chopped onion and cook until golden brown. Then add garlic, and tomatoes until soft.
  4. Add in spinach and cook until wilted about 2 minutes. Keep stirring so it doesn’t burn. REMOVE from heat or it will burn.
  5. Remove seeds from the squash and then scoop out the spaghetti in strands. Add to cooling skillet. Then Stir in ricotta (you can use more that 1/4 cup–the WW recipe called for 15 oz (19 points) of ricotta but I only used 1/4 cup (3 points) for the enter dish and I thought it spread out really nicely. Mix in 1/4 cup of mozzarella (you can also use parmesan cheese) bail, salt and pepper. Stir it up until the cheese is evenly distributed.
  6. Transfer to baking dish and sprinkle top with leftover cheese.
  7. Bake until golden brown for about 20-25 minutes.




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