Just when I think I can't eat any more eggplant and zucchini, squash invade the market and save me. Then I finally get to go back into my google reader, and scroll through the millions of recipes I have starred to try that showcase squash! I have to say, spaghetti squash is probably my least favorite, but if I find a recipe where it looks amazing, I'm willing to use it rather than my beloved butternut.
I found this recipe on Eats Well With Others, so I knew it was going to be good. Joanne never steers me wrong, and has the same appreciation for squash that I do. I made this recipe as written, but added a handful of frozen sweet peas. Something about non-traditional pasta dishes with peas, I just love'em! For the pasta component, I only had vegetable fettuccini on hand, which made this bowl sure look weird! However, don't let the weirdness steer you away (or look at Joanne's photos, which look luscious and creamy). This is a great squashy, but not will-burn-you-out-on-it's-squashness dish.
Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta
changed a bit from Eats Well With Others
1 spaghetti squash
8 oz. pasta
4 garlic cloves, minced
1/3 c. olive oil
1 tsp. lemon zest
1/3 c. lemon juice
1 tbsp. butter
2 tbsp. fresh chopped basil
2 tbsp. parmesan, plus extra for serving
1 c. ricotta cheese
Preheat oven to 375*
Slice squash in half lengthwise and remove seeds.
Place cut side down, fill halfway with water, roast for 45 minutes, or until fork tender.
Cool for 10 minutes.
Boil a pot of water for spaghetti, cook until al dente.
Heat a skillet over medium, add EVOO and garlic, saute' until tender.
Add zest, butter, juice, season with salt and pepper.
Simmer for 2-3 minutes, add peas and basil, stir, remove from heat.
Scrape squash into a large bowl, add pasta and toss.
Pour sauce over spaghetti mixture, toss parmesan cheese in, place in serving dishes.
Top with a generous scoop of ricotta, extra parmesan, and a pinch of crushed red pepper flakes.
