Spaghetti squash “risotto” w/ ricotta

by AdamB

photo (5)

Happy 2013.   My brother Dan was in town from Boston with his wife and two boys, and some friends in Prospect Heights hosted an awesome dinner New Year’s Eve.  We had vegetarian chili, a cakey skillet cornbread known as Johnnycake, fingerling potatoes in a bunch of colors and treats from Sahadi’s. Oh, and Darcy’s amazing almond-cardamom tart from Bon Appetit.  Well, the main course was a roast whole pig that everybody: (i) loved; and (ii) was nice enough to leave in another room.

Anyways, today was craving a simple and quick lunch, so made this with leftover spaghetti squash.  It’s a knockoff of a side dish we had at an Italian restaurant.

Serves 4


1 3lb spaghetti squash

1 large yellow onion, peeled and thinly sliced

1 cup unsweetened soy milk

.5 cup part-skim ricotta

canola spray

salt + pepper

parmesan or pecorino


Preheat oven to 400 degrees.  Slice squash in quarters, and then cut down middle.  Scoop squash pulp into a colander and set aside.

Lay squash chunks on baking sheet topped with foil.  Spray with canola and sprinkle with salt and pepper.  Bake for about an hour, until squash is nicely browned.  It’s almost impossible to burn it. Set squash on a rack to cool and scrape strands into a bowl.


Preheat toaster oven to 350.  Rinse squash pulp and separate seeds, discarding pulp.  Pat seeds dry with a paper towel and lay on a sheet of foil on toaster pan. Spray with canola, and sprinkle with salt, pepper and paprika.  Bake for about 20 minutes, until seeds are dry and crisp.

Warm oil in a medium saucepan.  Add onion and cook for about 5 more minutes, until soft.  Season with salt and pepper.

photo (7)

Whisk ricotta into milk in  a small bowl.  Add mixture to pot, turn flame to medium, and cook for about 5  minutes.  Stir in squash strands until well coated with milk mixture.   Grate a decent amount of pecorino or parmesan and let cook a few minutes more.


Serve in soup bowls with pepitas and extra grated cheese.