Three Cheese Spaghetti Squash Casserole Recipe – 5 Points +

Three Cheese Spaghetti Squash Casserole

What a delicious way to get in some fiber and protein with only using 5 Weight Watchers Points! This Three Cheese Spaghetti Squash Casserole Recipe is amazingly good. By using fresh spaghetti squash instead of a flour based pasta, this dish saved a ton of fat, calories and carbs. This also allowed me to spend the calories on the best part –the cheese!! It’s loaded with cheesy goodness and is very filling…each 1 1/2 cup serving is just 5 Points +, and you can barely even tell there is no pasta in this recipe. The spaghetti squash noodles add a nice tender crunch, and a lighter, less heavy feel than the pasta. But overall, the casserole takes on the taste of the sauce and the cheese…so good! Pair it with a low calorie salad, and a bread stick, and you’ve got one delicious and healthy Italian dinner for a small portion of Points +.

Three Cheese Spaghetti Squash Casserole

A delicious and healthy casserole recipe that uses spaghetti squash instead of pasta, but still accomplishes a fantastic Italian flavor and is smothered in three different cheeses. Definitely a wonderful family dinner recipe idea that tastes great and is full of nutrition.

Ingredients

  • 1 whole spaghetti squash
  • 2 zucchini, diced
  • 4 cloves garlic, minced
  • 1 25 oz jar of marinara sauce (I used Trader Joe’s Tomato Basil)
  • 1 15oz container fat free ricotta cheese
  • 4 slices reduced fat provolone or mozzarella cheese
  • 1/4 cup shredded Parmesan
  • 1/4 cup fresh basil, finely chopped
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Soften spaghetti squash by poking the squash all over with a knife and cook in the microwave for 12 minutes, until soft. Let cool for about 10 minutes before handling.
  3. Spray a medium sized, non-stick skillet with cooking spray, and set over medium high heat.
  4. Add in the zucchini, garlic, salt and pepper. Saute until zucchini becomes tender, about 5 minutes.
  5. In a medium sized bowl, combine ricotta, parmesan, oregano and basil. Fold in the cooked zucchini.
  6. Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti.
  7. Place the spaghetti squash flesh in a casserole dish. Spoon the ricotta mixture and spread it evenly throughout the squash. Pour tomato sauce over everything.
  8. Layer cheese slices evenly on top and bake for 30 minutes or until the cheese is bubbly.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is about 1 1/2 cup
Each serving = 5 Points +

PER SERVING: 221 calories; 6g fat; 21g carbohydrates; 14g protein; 5g fiber


Comments

  1. This was great! I added 1/2 lb of lean ground beef I had on hand because my husband isn’t a huge fan of veggie dishes and it turned out awesome! I’ve never had spaghetti squash before and it’s a new favorite!

  2. Jessica Bone says:

    I calculated in the Weight Watchers Recipe Builder and I keep getting 7 points plus. Is there a reason I am coming up with this instead of 5? Also if I type in the nutrition information into the calculator I get 3. If you could help me with this that would be great! Thanks!

    • I often find that the Weight Watchers Recipe Builder is inaccurate, as nutritional data can vary greatly depending on the brands of ingredients you use. I always calculate my Points by adding up the nutritional stats for all ingredients (including fruit and/or veggies), dividing it by the number of servings, then entering that info into the Weight Watchers Points Plus Calculator. When I entered the nutritional stats that I posted in the recipe into the Weight Watchers Calculator, I came out with 5 Points +. This is really the best way to get the most accurate Points Plus value for each recipe you make. I highly recommend that way vs the recipe builder.

  3. My husband and I absolutely love this! We’re trying to cut down on carbs and we didn’t miss them a bit! I substituted low fat cottage cheese in place of ricotta and the squash for a package of frozen/drained spinach and it was fabulous!!

  4. What size spaghetti squash did you use? I’m seeing various sizes in the store, some half as large as others. That could really effect the outcome of this great looking dish! Can’t wait to try it! Thanks.

  5. Miss Kitty says:

    Thanks so much for sharing this recipe! It looks delicious and filling without a ton of calories. I am going to try this for sure!

    • I used a medium size one, didn’t know what the heck I was buying as they had 3 different colors, so I chose the one in the middle! lol I did cook in the microwave a little bit longer to make sure it was done the 2nd time I made it and it made all the difference, also poke many many holes in it…

  6. looks great, what size casserole dish did you use? thanks

  7. Is there a sub for the ricotta cheese? Unfortunately my husband isn’t a fan of ricotta.

  8. Elizabeth @ Food Ramblings says:

    delicious! i’ve been having a hard time finding spaghetti squash in the stores- let the search continue!

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