Spaghetti Squash Spaghetti with Lemon Garlic Sauce

We're on a spaghetti squash kick! We like it a lot, so I've been trying to find new recipes instead of the same old with it.  So when Joanne @ Eats Well With Others posted a Spaghetti Squash with Spaghetti recipe, I knew it would be on our table!  Not to mention it had fresh lemon, garlic and ricotta. We're in!

Thanks, Joanne, this one's a keeper. Check out Joanne's blog, Eats Well with Others, so many fantastic recipes and her writing will bring a smile to your face, she's very funny! So thanks Joanne, we loved this one!

Spaghetti Squash Spaghetti with Lemon Garlic Sauce and Ricotta
Source: Joanne @ Eats Well with Others
Adapted by There's Always Thyme to CookPrintable Recipe

1 spaghetti squash, about 4 lb
half box of spaghetti, whole wheat, enriched or whatever you like
4 cloves garlic, minced

1/3 cup olive oil
1 teaspoon grated lemon peel
1/3 cup fresh lemon juice
salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese (more or less to taste)
1 cup ricotta (I used part-skim)
Parmesan, for serving

Preheat oven to 375°F.  Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet.  Fill halfway with water.  Roast for 45 minutes to an hour or until squash is fork tender.  Set aside and let cool for 5-10 minutes. Or you can also microwave it. Just cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for about 15 minutes, more or less, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. It will be very hot, be careful!  Let cool a bit. With a fork pull out and separate the strands.

Set a pot of water to boil for the spaghetti.

Saute the garlic in a tablespoon of olive oil over low heat until tender and fragrant.  Add the lemon peel and saute for a minute or two.  Add olive oil, lemon juice, and season with salt and pepper to taste.  Whisk and bring to a simmer for 2-3 minutes.  Add butter and bring back up to a simmer.  Remove from heat.  Whisk in basil.  Season to taste.

When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands.  Use a spoon to scoop out the strands into a large bowl.  Cook the spaghetti.  Toss with the spaghetti squash.  Pour the lemon sauce over the spaghetti/squash mixture and toss to coat.  Mix in about 3 tablespoons Parmesan cheese.  Check seasoning and add, if necessary.

Scoop into four plates and top each with 1/4 cup dollop of ricotta.

Joining Debbie from Dining with Debbie for What's On the Menu Wednesday!

and joining the April edition of Whip Up Something New at Michelle's blog, My Favorite Time of Day!

Be sure to check out It's All About Me to find out who's hosting the next "Whip Up Something New!"

Tweet