Wednesday, September 29, 2010

Spaghetti squash with ricotta, sage, pignoli, and parmesan

Spaghetti squash (and pumpkin) are much lower in carbohydrates than other winter squashes. When I set out to devise an alternative to the traditional sweet potato casserole (marshmallows optional) I kept coming back to the idea of a creamy spaghetti squash casserole. The addition of ricotta as a binder gives the squash a smooth, velvety texture. Rather than making a sweet casserole, I punched up the flavor with toasted pine nuts, sage, browned butter, garlic, and parmesan. Finally, a quick trip under the broiler gives it a crispy topping.



  • 1 medium-sized spaghetti squash (about 2 lbs)
  • 1/2 Tbs unsalted butter
  • 2 cloves garlic
  • 1 tsp minced fresh sage leaves (note: I used 1 tsp but it didn't seem like enough. Next time I will bump it up to 1 Tbs.)
  • 2 oz pine nuts (pignoli), toasted until fragrant and brown
  • 3/4 cup whole milk ricotta
  • 1-2 Tbs grated Parmesan cheese
  • Salt and pepper to taste (I used about 1.5 tsp salt and lots of pepper)
  1. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and microwave on high for 6-8 minutes. Shred the flesh with a fork and then scoop it out with a big spoon into a casserole dish.
  2. Heat the butter over medium heat until nut brown. Add the garlic and sage leaves, saute until garlic is straw-colored, then add to the squash.
  3. Add the ricotta, pine nuts, salt, and pepper to the squash. Smooth out the top.
  4. Sprinkle the top evenly with a layer of Parmesan.
  5. Broil until the top is brown in spots.


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