Wednesday, November 12, 2008

Spaghetti Squash with Ricotta, Sage and Pine Nuts

P and I were debating dinner over IM when this recipe came over my RSS reader.  Argument solved.  This dish was comforting but still unusual.  The squash and ricotta themselves are good, but what makes the dish is the crispy sage, the rich toasty pine nuts, and the fragrant, sage-y oil you pour over everything and brings it all together.  so gooood.

Spaghetti Squash With Ricotta, Sage, and Pine Nuts
adapted from The Kitchn via Serious Eats


  1. 1 small spaghetti squash (about 2 pounds)
  2. 3/4 cup part skim ricotta
  3. 1 clove garlic, mashed
  4. Olive oil (about 1/2 to 1 full tablespoon)
  5. 6 to 8 fresh sage leaves
  6. Salt and pepper
  7. 1/4 cup pine nuts, toasted


  1. Preheat oven to 375°F.
  2. Cut the squash in half, place cut side down on a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.
  3. Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Remove sage leave, add pine nuts and roast until golden brown. Remove from oil. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.
  4. Pull a fork through the flesh of squash to separate and remove the strands from the shell. Add to bowl with ricotta mixture.
  5. Combine squash and ricotta mixture and season to taste with salt and pepper.
  6. Sprinkle with pine nuts before serving.
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Carla said...

I'll have to try this next time I buy spaghetti squash :)

Mom said...

I am going to try this. I like squash and need more vegetarian options.