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Spaghetti Squash with Ricotta and Gremolata

Health OCTOBER 2013

  • Yield: Serves: 4 (serving size: about 3/4 cup squash, plus toppings)
  • Cook time: 1 Hour
  • Prep time: 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 212
  • Fat: 13g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 18g
  • Fiber: 4g
  • Cholesterol: 32mg
  • Iron: 1mg
  • Sodium: 456mg
  • Calcium: 190mg

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Spaghetti Squash with Ricotta and Gremolata Recipe