Tasty Tuesday! Spaghetti Squash with Ricotta and Gremolata!

Spaghetti Squash with Ricotta and Gremolata

Prep: 15 minutes

Cook: 1 hour

Serves: 4

1 Medium spaghetti squash (about 2 lb.)

1 Tbsp. olive oil

    Salt and freshly ground black pepper

4 strips lemon zest

3 Tbsp. coarsely chopped parsley

1 small clove garlic, finely chopped

1 cup whole-milk ricotta

1.      Preheat oven to 350*F. Cut squash in half lengthwise and scoop out seeds. Place squash cut side up in large baking dish, drizzle with olive oil and season with ¼ 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, and then chop. Add zest to bowl with parsley, garlic and ¼ tsp. each salt and pepper.

3.      Using fork, scrape flesh from squash in long strands. Season with salt and pepper. (you should have about 3 ½ cups.) Divide squash among 4 bowls; top each with ¼ cup ricotta and about 1 Tbsp. gremolata. Drizzle with additional olive oil, if desired.

Serving Size: About ¾ cup squash, plus toppings

212 calories, 13g Fat (6g Sat.), 32mg Chol.,

4g Fiber, 9g Pro., 18g Carb., 456mg Sod., 7g Sugar,

1mg Iron, 190mg Calcium