Spaghetti squash excites me in ways I’m embarrassed to admit. 

I’ve always struggled to find them in Australia, but every time I see one at the markets now, which is normally around Autumn and Winter, I buy it. 

This incredible squash, which looks a bit like a large melon (it’s that big), is related to pumpkin and zucchini and other kinds of squash. But what makes this amazing is that when cooked, the flesh falls into strips that emulate, you guessed it, spaghetti! Although in actuality I would say it’s more like a noodle than pasta. But I guess noodle squash doesn’t quite have the same ring. 

In this recipe, I use simple flavours of garlic, butter and lemon, all topped with some creamy ricotta (which is a very underrated ingredient in my opinion). I wanted to enhance the flavours of the squash, without overpowering it entirely, after all it is the hero of the recipe! 

Although it’s called spaghetti squash, I encourage you to view a dish like this as something new, rather than a substitute for pasta. Because it’s not pasta. It’s an incredible ingredient that should be celebrated the way it was born, instead of placing pasta expectations on it, celebrate it’s uniqueness 

This recipe uses already prepared squash, which you can do the day before if you’d like. Find the recipe here.