Name: Creamy Ricotta Spaghetti Squash
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 spaghetti squash; 1 cup part skim ricotta cheese; 1 tsp. garlic powder; 1 tsp. lemon zest; 2 tbsp. chopped basil (or parsley); Salt and pepper

By Kristen Mccaffrey on Sep 28, 2015

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129 CALORIES 13g CARBS 6g FAT 8g PROTEIN

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Creamy Ricotta Spaghetti Squash Recipe

It’s no surprise that I love spaghetti squash and am constantly looking for new ways to use it in my kitchen. While my go-to spaghetti squash side dish usually involves lots of black pepper and Parmesan cheese, lately I have been mixing things up and using creamy ricotta cheese instead. Paired with a touch of garlic powder, basil, and lemon zest, it makes a seriously delicious side dish that actually packs a good amount of protein. It also serves as a great base for a lightened up pasta dish with some grilled chicken or shrimp and roasted tomatoes or broccoli. I like to add a little crunch as well with some chopped almonds or pine nuts.

The Recipe

Creamy Ricotta Spaghetti Squash

PREP TIME: 5 Min

COOK TIME: 20 Min

TOTAL TIME: 25 Min

Side Dish

3 Comments

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Ingredients

SERVINGS:

UNITS: US METRICS

1 U spaghetti squash
1 cup part skim ricotta cheese
1 tsp. garlic powder
1 tsp. lemon zest
2 tbsp. chopped basil (or parsley)
Salt and pepper

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Nutritional Facts

Serving Size: 1-1.25 cups

Amount Per Serving

Calories 129

Calories from Fat 51

% Daily Value *

Total Fat 6g

Saturated Fat 3g

16%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 19mg

Sodium 100mg

Total Carbohydrate 13g

Dietary Fiber 2g

Sugars 4g

Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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Instructions

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Prepare the spaghetti squash in the oven or microwave. For oven, cut in half and remove seeds. Spray with cooking spray. Place face down on a baking sheet and roast for 40-50 minutes at 400 degrees until tender. To microwave, pierce whole squash with knife or fork. Microwave for 12-14 minutes or until tender. Carefully cut open to remove the seeds. Scrape the squash out with a fork.

While hot, stir in the ricotta, garlic powder, lemon zest, basil, salt to taste, and lots of black pepper.

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Nutritional Facts

Serving Size: 1-1.25 cups

Amount Per Serving

Calories 129

Calories from Fat 51

% Daily Value *

Total Fat 6g

Saturated Fat 3g

16%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 19mg

Sodium 100mg

Total Carbohydrate 13g

Dietary Fiber 2g

Sugars 4g

Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

Optional: sliced almonds or pine nuts

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

3 Comments

On Creamy Ricotta Spaghetti Squash

Paula

September 30, 2018 - 15:27

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I added roasted garlic to the ricotta mixture and then folded in some fresh baby spinach at the end.......Absolutely delicious and all I need for my dinner!