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
Kayıtlar
