Spaghetti Squash With Ricotta, Sage & Pine Nuts

I am borderline obsessed with Spaghetti Squash.  I use it for the base of a caponata, I bake it into a casserole, and I eat it plain.

As an Italian girl with a healthy lifestyle I have to limit my pasta intake.  If it were up to me I would eat it daily.  But Spaghetti Squash somehow does the trick for me.  This is the skinny girls alfredo sauce and you will love it!!  1 serving of this is only 350 calories.

Preheat oven to 375F.

Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender, about 1 hour.  You can also cut it in half, put it in a roasting pan face down with a bit of water and roast for 45 minutes to an hour as well.  Or if you are in a time crunch you can also microwave it with the same method for about 15 minutes.

Remove squash from oven and let cool for 5-10 minutes.  Once it is cool – remove the inside with a fork so that it forms strings like spaghetti.

Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside. (You can also use Arugula in place of the sage.)

Combine squash and ricotta mixture and season to taste with salt and pepper.

Sprinkle with pine nuts before serving.