Spaghetti Squash with Ricotta and Gremolata

spaghetti-squash-ricotta Photo: William Brinson


  • 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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4 (serving size: about 3/4 cup squash, plus toppings)

Nutritional Information

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

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