Aglio e Olio Spaghetti Squash
Servings: 5 portions
  • 2.5 lb roasted spaghetti squash flesh
  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 8 oz Kate Hill almond milk ricotta, crumbled with a fork
  • 1 cup sprouted pumpkin seeds with sea salt
  • fresh ground pepper
  • salt
  • 3 tbsp chopped parsley
Spaghetti squash is one of the most popular and fun veggies to prepare. With its bright yellow color and the spaghetti strands, you have the beginning of an elegant and sophisticated entrée for a vegan feast.
Harvested in early Fall and will keep well through all Winter season and early Spring, the Spaghetti Squash is naturally low in carbs and calories, high in fibers; this versatile vegetable is packed with so much good stuff – vitamins A, C, Folate, antioxidants, lots of calcium, and omega-3 fatty acids.
Adding protein-rich pumpkin seeds and almond ricotta, served in its beautiful yellow skins, makes this dish a portable bowl of deliciousness.
  • Pre-heat oven to 400°F (205°C). Halve our spaghetti squash lengthwise, from stem to tail. Using a metal spoon, scoop out the seeds and innards and use them for another recipe. Brush both internal surfaces with olive oil. Place both halves cut-side down on a greased baking sheet and roast it for 40 minutes or until the flesh is very tender when poked with a knife. Let it cool down for 15 minutes to make it easy to handle.
  • Gently scrape the spaghetti-like strand swith a fork into a bowl. Save the skins for serving. You will end up with about 2 lb (907g) of roasted spaghetti squash flesh.
    Aglio e Olio Spaghetti Squash
  • Combine garlic and olive oil in a large skillet over low heat and let it simmer for a couple of minutes – this will allow the oil to infuse with the garlic flavor. Be careful not to overcook the garlic; you do not want it to brown or change color. Add 3 teaspoons salt, 1 teaspoon black pepper, and stir to combine. Add the spaghetti squash strands, and using a wooden spoon or long tongs, gently stir to coat. Bring it over medium heat. Stirring frequently, let it sauté for 3 minutes.  Remove from stove. Add the ricotta, parsley, and 2/3 of the pumpkin seeds and gently toss to combine.
  • Pour the spaghetti squash into the skins and sprinkle with the remaining pumpkin seeds. Serve warm or cold.