Lemon Herbed Spaghetti Squash with Ricotta 18

This Monday’s Eat. Live. Be. for a Better 2011 is about creative ways to get in my five servings of veggies a day.1. I try new things. Just like it’s good to try different workouts to keep things fresh, it is great to find a new veggie I’ve never tried and get excited about finding a new recipe.  This is why joining the CSA has been so great.  I have gotten to try all sorts of things I never thought I would like/try.  Kohlrabi. Beets. Calabaza Squash. Daikon Radishes. Fun!
(Don’t know what a CSA is?  See my Farm Share tab to find out!)

2. Alter recipes to suit my taste.  A lot of times I will add more veggies than specified to recipes to bulk it up as well as add different types of veggies in.  Does it call for broccoli?  I throw in some cauliflower too.  Burger or sandwich? Fill it out with lots of fresh lettuce, juicy tomato and a nice slice of sweet onion.  Don’t like that?  Try roasted red peppers and grilled onions.

3. Instead of a starch at night sometimes I have two veggies.   When I go to bed I feel lighter and less bulky when I have a bit of lean meat and extra veggies.

4. Snack on veggies rather than processed granola bar or crackers.
Tool #1 is why I now have a love for spaghetti squash.  I tried something new….and loved it.  Now I use spaghetti squash in place of all spaghetti mainly because I, personally, am not a huge fan of spaghetti but I love spaghetti squash (I know, bite my tongue).  It is light and versatile and tasty.  I got the original recipe for this dish from my friend Joanne and she did a mix of both the squash and spaghetti so that is definitely a fabulous option!  As soon as I saw spaghetti squash, lemon and ricotta I knew I had to try it.  This is a really simple version that was quick and easy but has the same great flavors.

Lemon Herbed Spaghetti Squash with Ricotta
Serves 4 as a light dinner, adapted Eats Well with Others

1 small spaghetti squash, about 2 lb (yield of about 4-5 cups of spaghetti squash) 2 Tbsp canola oil or olive oil (or used an oil mister)
Coarse sea salt and freshly ground black pepper, to taste
1 tsp garlic powder
2 tsp Italian seasoning
1 cup good quality part skim ricotta, (Vegans sub Cashew Sour Cream here.)
Zest and juice of half a lemon


 1. Preheat oven to 350. Slice the squash in half lengthwise and remove the seeds. Place cut sideup on a baking sheet. Roast for 45 minutes to an hour or until squash is fork tender. Set aside and let cool for 5-10 minutes. Use a fork to remove the strands.

2. Season squash with Italian seasoning, salt, pepper and garlic powder.  Pour oil over evenly (or, if using mister, spray evenly, toss to coat and spray again.)
3. Zest about half the lemon over the squash, cut and squeeze half the juice.
4. Scoop into four plates and top each with 1/4 cup dollop of ricotta.
5. Sprinkle a bit more Italian seasoning for garnish.

Nutrition Facts

4 Servings
**5 WW Pts Plus
Amount Per Serving

Calories 190.1
Total Fat 12.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 6.4 g
Cholesterol 19.1 mg
Sodium 143.8 mg
Potassium 271.5 mg
Total Carbohydrate 14.2 g
Dietary Fiber 2.2 g
Sugars 4.3 g
Protein 8.1 g
Calcium 20.3 %

About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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