Thursday, March 1, 2012

Spaghetti Squash with Lemony Garlic Ricotta Sauce

Spaghetti Squash w. Lemony Garlic Ricotta Sauce

It seems that most people eat spaghetti squash with marinara sauce on it.  I'm here to shake things up! Try this fresh lemon sauce!

1/2 spaghetti squash
1 head of garlic
2 tsp extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1/8 tsp nutmeg
1 T balsamic vinegar
1/4 small onion, diced
2 T parmesan cheese
1/3 cup part skim ricotta cheese
water or chicken stock, as needed
canola cooking spray

Preheat your oven for 400.  Lightly grease cut side of spaghetti squash with canola spray.  Line a baking sheet with aluminum foil. Lightly grease and place squash cut side down.

Lop off the top of the head of garlic. Place on another sheet of aluminum foil, big enough to fully cover garlic.  Drizzle 1 tsp of evoo and 1/2 T of balsamic over the garlic.  Wrap up garlic and place on baking sheet with squash.  Roast for 30 minutes.  Turn squash, and roast for another 25 minutes.

In a small sautee pan, heat up the other 1 tsp evoo.  Sautee onions until translucent.

Meanwhile shred spaghetti squash and set aside. Squeeze garlic out of each head "segment" and add it to the bowl of a food processor.  Next add ricotta, 1/2 of the lemon zest, lemon juice, nutmeg, the remaining 1/2 T of balsamic vinegar, and pepper.  Mix until smooth and creamy.  If too thick, add water or chicken stock to thin out the sauce.

Pour squash into the sautee pan with the onions and heat up.  Pour the lemon ricotta sauce into the pan. Toss with the squash. Add 1 T of the parmesan cheese and incorpoate.

Garnish with remaining lemon zest and parmesan cheese. Serve with a salad.

Makes 1 large serving.  You can easily split this, or even serve it as a side dish.

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Inspired by
Pithy & Clever Pasta with Lemon-Garlic-Ricotta Sauce

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