Monday, November 2, 2009

spaghetti squash with sage, pine nuts & ricotta

I'm fortunate enough to be able to work from home when needed, so last Wednesdsay I spent the day at home working away. That particular day was a very blustery day so it was the perfect day to stay in my pj's and cuddle up on the couch with my dog and get down to business. It was a very productive day, without the interruptions of phone calls & coworkers, I felt I accomplished much. I was able to try a recipe I otherwise would have saved for a weekend when I had more time to cook. This is a fantastically simple recipe, just takes an hour or so to prepare the squash.
Spaghetti Squash w/ Sage, Pine Nuts & Ricotta
1 small spaghetti squash (about 2 pounds)
3/4 cup ricotta1 clove garlic, mashed
6-8 fresh sage leaves, chopped
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. (Alternately, cut squash in half lengthwise and place cut side down in baking dish, you can add water to help steam the squash).

Remove squash from oven and let cool for 5-10 minutes. Combine sage leaves, ricotta and garlic in a large bowl. 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.

recipe adapted from

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