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Creamy Spaghetti Squash with Ricotta and Spinach*

If you’re cutting a butternut squash, you’ll want to save the seeds; they can be roasted like pumpkin seeds for a healthy, crunchy snack. Speaking of healthy, consuming butternut squash may support your immune system, eye health, blood pressure and blood sugar –– as if we need more reasons to feature this sweet treat in our winter recipes.

Servings: 8 | Prep/cook time: 1 hour

1 large, spaghetti squash,
halved lengthwise and seeded
1 tsp. Extra virgin olive oil
1 onion, finely chopped
2 cups, grape tomatoes, halved
2 large garlic cloves, chopped
6 cups fresh baby spinach
15 oz. Part-skim ricotta cheese
½ cup shredded mozzarella cheese, divided
3 tbsp. grated parmesan cheese, divided
¼ cup fresh basil, chopped
1 tsp. salt
½ tsp. black pepper


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.

*This recipe comes from WW. 4 PersonalPoints™ per serving