Roasted Squash with Ricotta Nut Sauce

Servings: 4

Ingredients

Qty Ingredient
1 ea medium spaghetti or other winter squash
1 tbsp olive oil
taste Salt and pepper to taste
1/2 cup ricotta cheese or greek yogurt for a lighter option
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 ea cloves garlic, minced
1/4 cup walnuts roasted with a sprinkle of olive oil and spices like rosemary or thyme then chopped

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
  3. Bake for 30-40 minutes, or until tender when pierced with a fork.
  4. While the squash is baking, prepare the sauce.
  5. In a bowl, combine ricotta cheese, parsley, basil, garlic, and salt and pepper to taste, Mix well.
  6. Once the squash is cooked, allow it to cool slightly. Use a fork to scrape out the strands, discarding the skin
  7. In a large bowl, toss the spaghetti squash strands with the ricotta sauce and gently fold in the toasted walnuts
  8. Optionally, add other toppings like crumbled feta cheese, roasted cherry tomatoes, or a drizzle of balsamic glaze for additional flavor and texture
  9. Serve immediately and enjoy!