Indulge in the delectable delight of WW Creamy Spaghetti Squash with Ricotta and Spinach, a wholesome and satisfying dish that seamlessly combines flavor and nutrition. This culinary creation begins with the natural goodness of spaghetti squash, a low-calorie alternative to traditional pasta that imparts a delightful texture. The velvety smoothness of the dish is elevated by the addition of creamy ricotta cheese, imparting richness without compromising on health.

The vibrant green hues of fresh spinach not only contribute to the visual appeal but also infuse the meal with a burst of vitamins and minerals. This WW (formerly Weight Watchers) recipe strikes the perfect balance between indulgence and wellness, allowing you to savor each bite guilt-free. The interplay of textures and flavors, from the tender spaghetti squash strands to the luscious ricotta and earthy spinach, creates a symphony for the taste buds.

Whether you’re a seasoned home chef or a novice in the kitchen, this dish offers a simple yet gourmet experience that suits any occasion. It’s a testament to how mindful eating can be both delicious and nutritious, aligning with WW’s commitment to wellness. Embrace the joy of a guilt-free, creamy indulgence with WW Creamy Spaghetti Squash with Ricotta and Spinach, making every meal a celebration of wholesome flavor.

Immerse yourself in the culinary artistry of WW Creamy Spaghetti Squash with Ricotta and Spinach, where every forkful tells a story of healthful decadence. The star of this dish, spaghetti squash, plays the role of a versatile canvas, absorbing the richness of the accompanying ingredients while maintaining its own unique identity. Its natural sweetness and tender consistency serve as the perfect foundation for the luscious symphony of flavors about to unfold.

As you delve into this savory creation, the velvety embrace of ricotta cheese introduces a luxurious creaminess that elevates the dish to gourmet heights. Ricotta’s mild yet indulgent profile harmonizes with the subtle sweetness of spaghetti squash, creating a marriage of textures that dance on your palate. Each spoonful is a celebration of contrasts—soft and tender squash strands intermingle with the creamy ricotta, while the mild nuttiness of the squash perfectly complements the richness of the cheese.

Adding a touch of vibrant green to the ensemble, fresh spinach brings not only a burst of color but also a nutritional boost. Packed with vitamins and minerals, the spinach introduces an earthy depth that rounds out the dish’s profile, making it as wholesome as it is delicious. This is more than just a meal; it’s a culinary journey that invites you to savor the essence of each thoughtfully chosen ingredient.

WW’s commitment to balanced and mindful eating shines through in this recipe, where you can relish the satisfaction of a comforting, creamy dish without compromising your well-being. Whether you’re on a weight loss journey or simply seeking a nourishing and flavorful meal, WW Creamy Spaghetti Squash with Ricotta and Spinach beckons you to embrace the joy of mindful indulgence, one delightful forkful at a time.

Creamy Spaghetti Squash with Ricotta and Spinach

This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal.  Serves 8PersonalPoints 4

  • 3 1/2 pound(s) uncooked spaghetti squash, halved lengthwise and seeded
  • 1 tsp extra virgin olive oil
  • 1 small uncooked onion(s), finely chopped
  • 2 cup(s) grape tomatoes, halved
  • 2 clove(s), large garlic clove(s), chopped
  • 6 oz fresh baby spinach, (about 6 cups)
  • 15 oz part-skim ricotta cheese
  • 1/2 cup(s), shredded part-skim mozzarella cheese, divided
  • 3 Tbsp grated Parmesan cheese, divided
  • 1/4 cup(s) basil, fresh, chopped
  • 1 tsp table salt
  • 1/2 tsp black pepper, freshly ground (or to taste)


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
  5. 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.
  6. Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
  7. Serving size: 1 c