Apr 042011
 
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
Ingredients

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

Directions

 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 %

  18 Responses to “Lemon Herbed Spaghetti Squash with Ricotta”

  1. Spaghetti squash looks fantastic. I am a huge believer in altering recipes per personal preferences!

  2. This is really gorgeous! The addition of ricotta is excellent :) I've not tried Spaghetti Squash before but it sure looks yummy!

  3. I love spaghetti squash but I've never served it with ricotta cheese before. Sounds delicious. I bet my girls would devour this!!

  4. Spaghetti squash is something that I haven't tried but after all these lovely recipes I must try to recreate it. This one with ricotta is mouthwatering.

  5. I don't care for the mouth feel of spaghetti but I do like spaghetti squash! The rest of the family don't really care for it though so I end up having to eat it for days!

  6. Oh this looks so good! I have been meaning to try spaghetti squash so this recipe has gotten me in gear tothis week make this. Thanks so much for sharing this.

  7. i've never tried spaghetti squash.
    yours looks beautiful! love your photographs.

  8. As you know I too love spaghetti squash! Ricotta and lemon sound like a delicious pairing with it too.

  9. Great tips Dawn! I love spaghetti squash, I should try your recipe with my homemade ricotta.

  10. Haha so this is ridiculous but I knew you had the same Italian Seasoning as me before I even saw the container. I could tell by the blend/colors (I am OBSESSED) I only wish it had a little less black pepper in it, I have to use it rather sparingly.

    Anyways…you and I are one in the same apparently, this dish looks incredible. I love ricotta cheese so much and lemon and spaghetti squash underneath…too delicious. I think it is needless to say but I am making this ASAP.

  11. I love this! Sounds absolutely mouth-watering!

  12. Oh that gorgeous lump of ricotta. Atop that vibrantly yellow spaghetti squash. Could anything be more glorious?

    So glad you liked the recipe! Although…with that much ricotta, how could you not?

    Joining a CSA is a great way to get more (new) veggies in your life! I'm on the wait list for the one here…they're in such popular demand in NYC!

  13. I like spaghetti squash too, which surprised me since I really don't like most squash. But I think my tastes are changing. These are great tips. I work hard to have more veggies and wish I was more creative in preparing them.

  14. WOW Love your blog, we have quite the same pallate and LOVE for VEGGIES! Also love your photos! So happy to have found you on foodbuzz! Oh and congrats on Top 9! Spaghetti squash with ricotta? YES!

  15. Thank you!!! I just visited yours and you are so right. We have very similar tastes. I can't wait to read more!

  16. Looks delicious!! My kind of food. Congrats on the top 9!

  17. Why thank you! And thanks for stopping by to check it out. :)

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