Spaghetti Squash with Ricotta and Gremolata

Spaghetti Squash with Ricotta and Gremolata
Photo: William Brinson


Serves: 4 (serving size: about 3/4 cup squash, plus toppings)

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 212
Fat 13 g
Satfat 6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 18 g
Fiber 4 g
Cholesterol 32 mg
Iron 1 mg
Sodium 456 mg
Calcium 190 mg


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.