Creamy Ricotta Spaghetti Squash

Spaghetti squash can quickly gets boring when used often as an alternative to pasta, but it doesn't have to. By adding just a few simple ingredients, turn this popular low-carb vegetable into something special. This Creamy Ricotta Spaghetti squash is anything but boring.

It’s no surprise that I love spaghetti squash and am constantly looking for new ways to use it in my kitchen. While my go-to spaghetti squash side dish usually involves lots of black pepper and Parmesan cheese, lately I have been mixing things up and using ricotta cheese instead. It adds protein, flavor, and this delicious creamy texture. 

When paired with a touch of garlic powder, basil, and lemon zest, it makes a seriously delicious side dish that actually packs a good amount of protein. 

It also serves as a great base for a lightened-up pasta dish with some balsamic chicken or garlic shrimp. Add roasted tomatoes or crispy baked broccoli for a veggie-packed, high protein/low carb meal. I like to add a little crunch as well with some chopped almonds or pine nuts.

Key Ingredients and Easy Swaps

• Spaghetti squash: This pasta replacement recipe works great with spaghetti squash, zucchini noodles, squash noodles, or heart of palm noodles. It will also work with regular pasta, chickpea pasta, or lentil pasta. 
• Ricotta cheese: This fresh Italian cheese adds flavors, richness, and creaminess to the dish. You could swap in cream cheese or Parmesan cheese but it will have a different flavor and texture. 
• Garlic: To save the extra step of sauteing garlic, this recipe uses garlic powder. If you want to use fresh garlic, saute it in some olive oil or butter first.
• Basil: To add a pop of freshness, basil is the perfect way to finish this dish. If you don't have fresh basil, swap in dried basil or another fresh herb like parsley.
• Lemon: Lemon brightens up the whole dish and adds some acid to cut through the richness of the cheese. 

How to Cook Spaghetti Squash

There are lots of different ways to cook spaghetti squash. Here are the most popular options.

• Microwave: Pierce the spaghetti squash all over with a fork. Place on a microwave-safe plate and cook for 10-12 minutes until you can easily push down on the skin with your thumb. Let cool slightly, then carefully cut in half and remove the seeds. 
• Roast in the oven: Cut the spaghetti squash in half and remove the seeds using a spoon. Brush with olive oil and place cut down on a baking sheet. Bake at 400 degrees for 40-50 minutes until cooked through.
• Slow cooker: Pierce the spaghetti squash all over with a fork. Place in the slow cooker with 1 cup of water. Cook on high for 4 hours or low for 8 hours. 

Recipe Ideas

Here are some fun and delicious ways to add even more flavor to this creamy ricotta spaghetti squash.

• Add some spice with red pepper flakes or a spoonful of jarred Calabrian chilies.
• Boost the cheesy flavor by finishing the dish with some Parmesan or Pecorino Romano cheese.
• Add more nutrients and flavor by adding some cooked spinach, kale, or asparagus. 
• Add more flavor with sundried tomatoes, black olive, capers, or roasted red peppers. 

What to Serve with Ricotta Spaghetti Squash

Here are some low-carb and keto-friendly main dishes to serve with spaghetti squash.

• Pesto Ground Turkey and Zucchini
• Italian Pesto Chicken
• Roasted Balsamic Chicken Thighs
• Pan Seared Salmon
• Easy Baked Cod