Spaghetti Squash with Mushroom Ricotta Herb Sauce
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- 4 cups spaghetti squash
- 1 tbsp butter
- 1 tbsp olive oil
- 1 U shallot, minced
- 3 U cloves garlic, minced
- 1 lb mushrooms, sliced
- 1/4 cup half and half
- 1/2 cup skim milk
- 1 U sage leaf
- 1 U sprig rosemary
- 1/4 cup part skim ricotta
- 1/4 cup Parmesan cheese
- 1/4 tsp red pepper flakes
- Salt and pepper
- 1/4 cup parsley
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Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds. Spray with cooking spray and season with salt and pepper.
Place cut side down on a baking sheet. Roast for 35-45 minutes until tender. Scrape out with a fork.
When the squash has about 15 minutes left to cook, add the mushrooms, garlic, and shallots to a pan with the butter and olive oil.
Cook down for 10 minutes until softened. Add the half and half, milk, sage, rosemary, ricotta, Parmesan, red pepper flakes, salt, and pepper. Turn down to a simmer and let cook for 5 minutes. It should thicken up, if not, you can add about 1 tbsp. of flour.
Add the spaghetti squash to the pan and stir together. Fold in 1/4 cup parsley and serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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