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 creamy ricotta cheese instead. 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 grilled chicken or shrimp and roasted tomatoes or broccoli. I like to add a little crunch as well with some chopped almonds or pine nuts.
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Optional: sliced almonds or pine nuts
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