Healthy & Delicious: Spaghetti Squash With Ricotta, Sage, And Pine Nuts Recipe

• 1 small spaghetti squash (about 2 pounds)
• 3/4 cup part skim ricotta
• 1 clove garlic, mashed
• Olive oil (about 1/2 to 1 full tablespoon)
• 6 to 8 fresh sage leaves
• Salt and pepper
• 1/4 cup pine nuts, toasted

1. Preheat oven to 375u0b0F.
2. Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.
3. Remove squash from oven and let cool for 5-10 minutes. Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside.
4. Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.
5. Combine squash and ricotta mixture and season to taste with salt and pepper.
6. Sprinkle with pine nuts before serving.

ricotta, clove garlic, olive oil, sage, salt, pine nuts

Taken from www.seriouseats.com/recipes/2008/11/spaghetti_squash_with_ricotta_sage_and_pine_n.html (may not work)