We usually eat spaghetti squash with just a bit of butter or olive oil, salt, and pepper. This recipe hardly takes more time to prepare, but it turns the squash into a slightly fancier affair. Creamy and savory, it's a good side dish or alternative to pasta.
The recipe below is for a smallish spaghetti squash, about 2 pounds. You can easily adjust the quantities of ingredients depending on the size of your squash. It's a simple recipe, open to adaptation and not requiring absolutely precise measurements.
There is one thing we'll stress, though, and that's the superiority of fresh ricotta. You can easily
or look for it at your farmers' market, cheesemonger, or Italian deli. If you have ricotta left over after making this recipe, you might find some inspiration in our Top Five Things to Do with Ricotta.
Spaghetti Squash with Ricotta, Sage, and Pine Nuts
1 small spaghetti squash (about 2 pounds) 3/4 cup ricotta 1 clove garlic, mashed Olive oil 6-8 fresh sage leaves Salt and pepper 1/2 cup pine nuts, toasted
Preheat oven to 375F.
Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender, about 1 hour.
Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.
Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.
Combine squash and ricotta mixture and season to taste with salt and pepper.