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Another Delicious Squash Recipe – Spaghetti Squash with Ricotta and Gremolata

We can’t help ourselves! Autumn is the time for hearty soups, squash recipes, mittens, and bundling up!

We found this delicious recipe and couldn’t pass up sharing it with you!


  • 1 medium spaghetti squash (about 2 lb.)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 4 strips lemon zest
  • 3 tablespoons coarsely chopped parsley
  • 1 small clove garlic, finely chopped
  • 1 cup whole-milk ricotta


1. Preheat oven to 350ºF. Cut squash in half lengthwise and scoop out seeds. Place squash cut side up in a large baking dish, drizzle with olive oil and season with 1/4 tsp. each salt and pepper. Cover dish with foil. Bake for 45 to 60 minutes or until flesh is tender when pierced with a knife. Set aside to cool slightly, about 10 minutes.

2. Make gremolata: Slice lemon zest lengthwise into thin matchsticks, then chop. Add zest to a bowl with parsley, garlic and 1/4 tsp. each salt and pepper.

3. Using a fork, scrape flesh from squash in long strands. Season with salt and pepper. (You should have about 3 1/2 cups.) Divide squash among 4 bowls; top each with 1/4 cup ricotta and about 1 Tbsp. gremolata. Drizzle with additional olive oil, if desired.

Serve and enjoy! We would LOVE your feedback after trying this amazing dish!


Photo Credit: William Brinson
Source: Recipe

About Crystal Dwyer Hansen
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