Servings: 4

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Spaghetti Squash with Ricotta Sauce


1 Frieda’s Spaghetti Squash, quartered and seeded
1 tablespoon butter or margarine
1 small clove garlic, minced
1 cup ricotta cheese
1/2 cup fresh Frieda’s Basil (leaves and stems)
1/2 cup fresh Frieda’s Watercress or parsley sprigs
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon ground black pepper
1/2 cup grated Parmesan cheese


Steam Spaghetti squash in 1-Inch of water in saucepan, covered, for about 20 minutes, or until fork-tender. Cover and set aside. For sauce, in small saucepan melt butter or margarine, add garlic and sauté for 2 minutes. In blender container or food processor bowl place butter mixture, ricotta cheese, basil and watercress, milk, lemon juice and pepper. Cover and process until mixture is blended and smooth. (Scrape down sides of container with rubber spatula when machine is turned off at intervals to insure smooth processing.) Add Parmesan, blend again briefly until smooth. To serve, use two forks to scrape the interior of Spaghetti squash, separating it into strands. Pile squash on platter; spoon some of the sauce over. Pass remaining sauce with platter, and Parmesan cheese to sprinkle on individual servings.