Spaghetti Squash Casserole

I found this recipe in the current issue of Weight Watcher's Magazine.  It sounded good, but it did require a trip to the grocery store for most of the items listed in the ingredients.  The hardest part is cutting the silly spaghetti squash!!  I had to enlist help from my husband to cut it!  Fortunately, no fingers were lost in this endeavor!!  Other than that, this is a pretty simple recipe to make.

Spaghetti Squash Casserole by Weight Watchers

Ingredients:

3 1/2 lb spaghetti squash, cut in half lengthwise and seeded
1 tsp olive oil
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
2 large garlic cloves, chopped
1 6 oz. bag baby spinach (roughly 6 cups)
15 oz. ricotta cheese
1/2 cup shredded mozzarella cheese (the recipe calls for part skim mozzarella - they do not carry that in my store)
3 T grated Paramesan cheese
1/4 c chopped Basil - I just used 2 tsp dried basil
salt and pepper to taste

Directions:

Preheat oven to 400

Put squash halves in a microwavable plate with cut sides down.  Microwave for about 12 minutes (or until the squash is tender and can be easily scooped out with a fork).

Heat olive oil in a large skillet and add onion.  Stir until golden - about 5 minutes.

Add the tomatoes and garlic.

Cook for about 3 minutes, then add the spinach and cook until the spinach just starts to wilt.

Remove the skillet from the stove.

Scoop the spaghetti strands into the skillet and toss with the spinach.

Mix in the ricotta cheese and 1/4 cup of the mozzarella, 2 T Parmesan cheese, salt and pepper.

Transfer to a 2 to 3 quart baking dish.  Sprinkle remaining mozzarella and Parmesan cheese on top of the casserole.



Bake for 15 to 20 minutes**  (I found that the casserole was still cold at 15 to 20 minutes, so I suggest 30 minutes for baking).

ENJOY!!

Entire Recipe:

Spaghetti Squash Casserole by Weight Watchers

Ingredients:

3 1/2 lb spaghetti squash, cut in half lengthwise and seeded
1 tsp olive oil
1 small onion, finely chopped
1 pint grape tomatoes, cut in half
2 large garlic cloves, chopped
1 6 oz. bag baby spinach (roughly 6 cups)
15 oz. ricotta cheese
1/2 cup shredded mozzarella cheese (the recipe calls for part skim mozzarella - they do not carry that in my store)
3 T grated Paramesan cheese
1/4 c chopped Basil - I just used 2 tsp dried basil
salt and pepper to taste

Directions:

Preheat oven to 400

Put squash halves in a microwavable plate with cut sides down.  Microwave for about 12 minutes (or until the squash is tender and can be easily scooped out with a fork).

Heat olive oil in a large skillet and add onion.  Stir until golden - about 5 minutes.

Add the tomatoes and garlic.

Cook for about 3 minutes, then add the spinach and cook until the spinach just starts to wilt.

Remove the skillet from the stove.

Scoop the spaghetti strands into the skillet and toss with the spinach.

Mix in the ricotta cheese and 1/4 cup of the mozzarella, 2 T Parmesan cheese, salt and pepper.

Transfer to a 2 to 3 quart baking dish.  Sprinkle remaining mozzarella and Parmesan cheese on top of the casserole.


Bake for 15 to 20 minutes**  (I found that the casserole was still cold at 15 to 20 minutes, so I suggest 30 minutes for baking).

Verdict:

This was good!  My husband loved it and thought it might be good with polish kielbasa added to it.  I might give that a try next time.  This is definitely a keeper recipe, just have to figure out an easier way to cut the squash!