Spaghetti Squash with Mushroom Ricotta Herb Sauce - Slender Kitchen
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Spaghetti Squash with Mushroom Ricotta Herb Sauce

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209
Calories 
18g
Carbs 
12g
Fat 
11g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

At least a couple of times a week, all I want is pasta warm, hearty, stick to your ribs pasta. However most of the time I don’t want the extra calories, added fat, or extra carbs from eating a big bowl of pasta. So on those nights, I usually reach for spaghetti squash or zucchini noodles instead. Paired with a rich sauce like today’s mushroom ricotta herb sauce, this skinny alfredo, or a simple carbonara and you can enjoy a delicious and rich meal without all the calories. Consider adding some shrimp or chicken for added protein or using half spaghetti squash/half pasta if you aren’t watching carbs.

Prep Time

Spaghetti Squash with Mushroom Ricotta Herb Sauce

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 4 cups spaghetti squash
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 U shallot, minced
  • 3 U cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 1/4 cup half and half
  • 1/2 cup skim milk
  • 1 U sage leaf
  • 1 U sprig rosemary
  • 1/4 cup part skim ricotta
  • 1/4 cup Parmesan cheese
  • 1/4 tsp red pepper flakes
  • Salt and pepper
  • 1/4 cup parsley

Nutritional Facts

Serving Size: 
1.25 cups (312g)
Amount Per Serving
Calories 209
Calories from Fat 111
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
28%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 23mg
8%
Sodium 183mg
8%
Total Carbohydrate 18g
6%
Dietary Fiber 4g
15%
Sugars 8g
Protein 11g

Directions

  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds. Spray with cooking spray and season with salt and pepper.
  2. Place cut side down on a baking sheet. Roast for 35-45 minutes until tender. Scrape out with a fork.
  3. When the squash has about 15 minutes left to cook, add the mushrooms, garlic, and shallots to a pan with the butter and olive oil.
  4. Cook down for 10 minutes until softened. Add the half and half, milk, sage, rosemary, ricotta, Parmesan, red pepper flakes, salt, and pepper. Turn down to a simmer and let cook for 5 minutes. It should thicken up, if not, you can add about 1 tbsp. of flour.
  5. Add the spaghetti squash to the pan and stir together. Fold in 1/4 cup parsley and serve.
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