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This savory Spaghetti Squash with Prosciutto and Spinach is wonderful either as a side dish or light lunch. 116 calories and 2 Weight Watchers SmartPoints
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4.84 from 6 votes

Spaghetti Squash with Prosciutto & Spinach

This savory Spaghetti Squash with Prosciutto and Spinach is wonderful either as a side dish or light lunch. 116 calories and 2 Weight Watchers SmartPoints
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entrees
Cuisine: Italian
Keyword: Clean Eating, Gluten Free, Side Dishes
Servings: 6 Servings
Calories: 116.3kcal

Ingredients

Instructions

  • Using a large, sharp knife, pierce the spaghetti squash in several places.
  • Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 12 minutes, turning the squash halfway through cooking.
  • Before handling, let the squash stand for 10 minutes. Cut half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm.
  • Stack the spinach leaves in batches and thinly slice the leaves. Set aside.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and prosciutto, and cook until the onion is tender and the prosciutto is starting to become crispy. Add the garlic and saute for 30 seconds.
  • Add the spinach leaves and stir until the spinach is wilted, about 2 minutes.
  • Stir the spaghetti squash, Parmesan cheese, basil and 1 teaspoon olive oil into the prosciutto mixture and toss to combine.
  • Transfer to a serving bowl. Serve.

Notes

Weight Watchers Points: 2 (SmartPoints), 3 (Points+), 2 (Old Points)

Nutrition

Serving: 1Cup | Calories: 116.3kcal | Carbohydrates: 11.1g | Protein: 6g | Fat: 6.2g | Saturated Fat: 2g | Cholesterol: 12.6mg | Sodium: 473.4mg | Potassium: 322.1mg | Fiber: 2.6g | Sugar: 3.7g