RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, KIM COURCHESNE!
This yummy dish makes the perfect lunch or side to any dinner. It’s main ingredient is the winter squash, Spaghetti Squash, which is harvested in the early fall and is rich in vitamins, minerals, and antioxidants. I love this particular recipe because it checks all of my families proverbial boxes. It is colorful, loaded with flavor, comforting, and extremely filling. I, also, love that Weight Watchers suggests, “…switch[ing] up the flavor profile by swapping crumbled feta for the mozzarella and fresh dill for the basil. Add some protein by topping your portion with a poached or sunny side-up egg.” This is a staple at my house and a healthy addition to any recipe repertoire!
Adapted from Weight Watchers
Creamy Spaghetti Squash with Ricotta & Spinach
- 3½ pound(s) uncooked spaghetti squash, halved lengthwise and seeded
- 1 tsp extra virgin olive oil
- 1 small, finely chopped onion
- 2 cup(s) grape tomatoes, halved
- 2 large garlic clove(s), chopped
- 6 oz. fresh baby spinach (about 6 cups)
- 15 oz. part-skim ricotta cheese
- ½ cup(s) part-skim mozzarella cheese, shredded, divided
- 3 Tbsp grated Parmesan cheese, divided
- ¼ cup(s) fresh basil, chopped
- 1 tsp table salt
- ½ tsp freshly ground black pepper (or to taste)
- Preheat oven to 400°F.
- Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes.
- Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
- Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
- Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper.
- Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
- Bake until bubbly around edges and top is lightly golden, 15-20 minutes.