There is one thing we'll stress, though, and that's the superiority of fresh ricotta. You can easily make your own 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
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.
Sprinkle with pine nuts before serving.
(Image: Emily Ho)