Creamy Spaghetti Squash with Ricotta and Spinach
Source:
WW
Our Rating: 4/5
Happy meatless Monday! I had some leftover spinach and part-skim ricotta in my
fridge and was looking for a new way to use them. I came across this
recipe and decided to give it a try since it seemed to be lots of flavors I
typically enjoy together. Spaghetti squash is one of my most favorite
winter vegetables, it is just so versatile!
While the squash was in the microwave, I got everything going in the pan and
then added the squash strands. Once that was all mixed up, I was able to
add the cheesy goodness.
Once everything was coated in ricotta I transferred it over to a baking dish
to finish in the oven. I did half the recipe the first time I made it,
so that's why it's a bit shallow in the pan. This was nice and easy to
prep for lunches for the week ahead.
While this was delicious and low on the WW point scale, I didn't find it
super filling on its own. I served it with a piece of fresh artisan
bread for lunch but I think it would also be great as a side with a piece of
grilled chicken to round out the meal.
Want to join the WW family for more recipes like this and to see what it's all
about? Use
this link
for a free month of membership!
Comments
Post a Comment