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Thursday, October 23, 2008

spaghetti squash with ricotta, sage & toasted pine nuts

herb roasted lamb ricotta squash and chard

I found this awesome recipe for spaghetti squash on The Kitchn (Apartment Therapy's cooking blog). It's so true - parmesan is good and all, but is that the *only* way to make spaghetti squash? This is definitely going in the rotation. I made it with a roast leg of lamb and some rainbow chard with garlic, the perfect autumnal dinner.

Grocery list: 2lb spaghetti squash, 2 cloves garlic, olive oil, 3/4 cup ricotta, handful of pinenuts (about half a cup), about 10 fresh sage leaves.

roasting squash

Start by cutting your squash in half lengthwise, and scoop out the seeds. Drizzle with olive oil, salt and pepper, and roast at 375 degrees for about an hour (obviously bigger squash take longer; you know it's done when a fork can pierce it easily). I also roasted some butternut squash while the oven was on - to be featured soon, promise :)

fried sage leaves

Heat a thin layer of olive oil in a small fry pan over medium-high heat. Fry the sage leaves for about a minute - they'll start to brown. When you remove them from the pan to a paper-lined plate, they actually get crispy. If you wait till they're crispy in the pan, they are actually burned on the plate (learned the hard way).

ricotta smashed garlic sage

Smash a couple of garlic cloves, and mix in a large bowl with the ricotta. Toast the pinenuts over medium heat in a small fry pan, moving constantly so they don't burn in spots. Chop the crispy sage and stir it, along with the pine nuts, into the squash.

spaghetti squash with sage ricotta and pine nuts

When the squash is done, hold each half down with tongs and, using your other hand, drag a fork across the inside of the squash. It will come up easily, looking like little spaghetti noodles. Transfer to the bowl with ricotta and stir well. Season with salt and pepper.

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