Creamy Spaghetti Squash with Ricotta and Spinach | Recipes | WW USA

Ingredients

• 1 large Uncooked spaghetti squash, halved lengthwise and seeded
• 1 tsp Extra virgin olive oil
• 1 small Uncooked onion, finely chopped
• 2 cup(s) Grape tomatoes, halved
• 2 clove(s) Garlic, chopped
• 6 oz 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) Fresh basil, fresh, chopped
• 1 tsp Table salt
• 1/2 tsp Black pepper, freshly ground (or to taste)