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lemon ricotta spaghetti squash in a white bowl

Lemon Ricotta Spaghetti Squash

Fresh squeezed lemon and garden picked basil light up this fresh spaghetti squash meal!  Drizzled olive oil with a hint of garlic and creamy ricotta cheese accents the nutty flavor of the squash, giving this dish layers of flavor!

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Author sherry brubaker


  • 2 spaghetti squash
  • 3 TBS olive oil divided
  • 2 TBS lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup ricotta
  • 1/2 cup chopped basil


  1. Preheat oven to 400° F. Using a very sharp knife, cut the spaghetti squash vertically in half. For easier tips on cutting, see blog post. Scoop out the center, discarding seeds. Using 1 TBS of olive oil, grease the insides of the squash. Sprinkle with salt and pepper.

  2. Lay the squash halves cut side down on a baking sheet. Using a fork, poke holes in the skin. Place in oven and cook for 30-40 minutes, or until the squash is tender.

  3. Once the squash is done cooking, let cool for 10 minutes. Using a towel to hold the squash since the it will still be very warm, scrape your fork horizontally across, creating "strands" of spaghetti. Scrape all the strands out of the squash and into a large bowl.

  4. Once all the squashes have been scraped, you can discard the skin, or keep to replate. Add olive oil, lemon juice, ricotta, garlic powder, salt and fresh basil to the bowl. Stir to combine. Replate in the squash skin, or serve up as is! Mangia!