Spaghetti Squash with Ricotta and Gremolata

Name: Spaghetti Squash with Ricotta and Gremolata
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 1 small clove garlic, finely chopped; 4 strips lemon zest; 1 Tbsp olive oil; 3 Tbsps coarsely chopped parsley; 15 servings Salt and freshly ground black pepper; 237 milliliters whole-milk ricotta; 907 grams medium spaghetti squash (about

Spaghetti Squash with Ricottan and Gremolat A mixture of whole-milk ricotta, lemon zest, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Preheat oven to 350F.

Equipment you will use

Oven

Cut squash in half lengthwise and scoop out seeds.

Ingredients you will need

Squash

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Baking Pan

Aluminum 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.

Equipment you will use

Oven

Knife

Make gremolata: Slice lemon zest lengthwise into thin matchsticks, then chop.

Ingredients you will need

Lemon Zest

Add zest to a bowl with parsley, garlic and 1/4 tsp. each salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley

Garlic

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Ricotta Cheese