Spaghetti Squash with Ricotta

(Recipie courtesy of

Spaghetti Squash with Ricotta by Jennifer Dunn


  • 2 spaghetti squash
  • 1 cup ricotta cheese
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • olive oil, grated parmesan and red pepper flakes


  1. Preheat oven to 350 degrees
  2. Slice each spaghetti squash in half and remove seeds
  3. Bake squash (rind side up) on baking sheet for 45 minutes or until inside is tender when poked with fork.
  4. Use fork to scrape out the inside of the squash into a bowl. It will break apart into spaghetti-like strands.
  5. Add ricotta, garlic powder, salt, and pepper. Mix well. Add olive oil if consistency is too thick or ricotta does not spread evenly.
  6. Optional: add parmesan cheese or add red pepper flakes for a spicy kick.