Spaghetti Squash with Ricotta, Sage, and Pine Nuts
Roasted spaghetti squash is tossed with garlicky ricotta, crisp sage and toasted pine nuts for a light, creamy vegetable dish with crunch.
Prep 15 min · Cook 1 hr 10 min · Total 1 hr 35 min · Makes 2 servings
Ingredients
- 1 small spaghetti squash
- 3/4 cup part skim ricotta
- 1 clove garlic, mashed
- Olive oil
- 6 to 8 fresh sage leaves
- Salt and pepper
- 1/4 cup pine nuts, toasted
Directions
- Heat the oven to 375 degrees F. Prick the squash all over with a knife or fork, set it in a baking dish, and roast until the inside is soft enough to pierce easily with a fork, about 60 to 75 minutes.
- Take the squash out of the oven and let it sit for 5-10 minutes. While it cools, warm a small amount of oil in a small pan. Fry the sage leaves just until they turn crisp, watching so they do not burn. Crumble the sage into a large bowl, then stir it together with the ricotta and garlic. Set the bowl aside.
- Slice the squash in half lengthwise and scoop out the seeds. Run a fork through the flesh to loosen the spaghetti-like strands from the shell, then transfer them to the bowl with the ricotta mixture.
- Toss the squash with the ricotta mixture until combined, then add salt and pepper to taste. Finish with the toasted pine nuts just before serving.