Garlic Butter Spaghetti Squash With Ricotta

Garlic and butter should really be enough of a hook into this recipe. But wait till you discover this incredible vegetable noodle - nature is incredible! And it’s also delicious.


Prep Time:

15 minutes

Cook Time:

15 minutes

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Garlic Butter Spaghetti Squash With Ricotta

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. 

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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.

Garlic Butter Spaghetti Squash With Ricotta

Garlic and butter is delicious in anything, but particularly in this spaghetti squash.



Prep time:

15 minutes

Cook time:

15 minutes

  • 2 tbsp olive oil
  • 2 tbsp butter 
  • 3 cloves garlic, smashed 
  • 1 bunch silverbeet, washed, leaves chopped 
  • 1 spaghetti squash, flesh cooked, seeds and skin removed*
  • 1 tsp chilli flakes
  • 1 lemon, sliced into wedges 
  • ½ cup walnuts, dry toasted 
  • 1 cup ricotta
  • Salt and pepper to taste
  1. Heat a large pan over a low heat then add olive oil. 
  2. Add in the garlic and butter, keeping it on a low heat, and cook, stirring constantly for 4-5 minutes. You want the garlic to be very fragrant, slightly browned in colour but not burnt. 
  3. Add in the silverbeet and bring the heat up to medium, cooking for 4 minutes. 
  4. Add in the cooked spaghetti squash, and cook for a further 2 minutes, moving the squash around the pan with tongs to ensure all the squash has absorbed the flavour. 
  5. Add chilli, salt and pepper and toss. 
  6. Serve with dollops of ricotta, a squeeze of lemon juice and toasted walnuts. Finish it off with an extra drizzle of olive oil and a sprinkle of salt and pepper. 
  • *To prepare the spaghetti squash, use this recipe
  • To toast walnuts, simply place them in a dry pan over a medium heat. Toast for 4-5 minutes, tossing occasionally until fragrant and crunchy. Watch carefully to ensure they don’t burn.
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