Monday, January 25, 2010
Spaghetti Squash with Ricotta
My favorite way to eat spaghetti squash couldn't be simpler! Halve the spaghetti squash lengthwise and remove the seeds. Place some water and a steamer basket in a large pot with a lid over med-high heat. Place the two halves of the squash, cut side down in the pot and steam until tender when pierced with a knife, about 30 minutes. Using a fork, remove the flesh of the squash onto a serving plate or bowl. Top the steaming squash with a large dollop of ricotta cheese, drizzle a flavorful extra-virgin olive oil on top and season with salt and pepper. Enjoy!
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I love spaghetti squash, which is strange because I hate all other squash, and this looks fantastic!
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