Creamy Spaghetti Squash with Ricotta and Spinach


  • 1 medium-sized spaghetti squash
  • Cooking spray
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Red pepper flakes (optional, for some heat)
  • Fresh basil leaves, chopped, for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with a little cooking spray and season with salt and pepper.
  3. Place the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 35-45 minutes, or until the flesh is tender and easily separates into “noodles” with a fork.
  4. While the spaghetti squash is roasting, heat a non-stick skillet over medium heat and lightly coat it with cooking spray. Add the chopped onion and garlic and sauté until they become soft and fragrant, about 3-5 minutes.
  5. Stir in the chopped spinach and continue to cook for another 2-3 minutes, or until the spinach wilts.
  6. In a bowl, combine the part-skim ricotta cheese and grated Parmesan cheese. Add the sautéed onion and spinach mixture to the bowl. Season with salt and pepper and, if you like some heat, a pinch of red pepper flakes. Stir everything together.
  7. Once the spaghetti squash is cooked and cooled slightly, use a fork to scrape the flesh into “noodles.”
  8. Mix the creamy ricotta and spinach mixture with the roasted spaghetti squash until well combined.
  9. Serve your Creamy Spaghetti Squash with Ricotta and Spinach hot, garnished with fresh basil leaves, if desired.
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