Creamy Spaghetti Squash Ricotta

Creamy Spaghetti Squash Ricotta

Spaghetti Squash Baked in a creamy, garlicky ricotta sauce for a tasty, low carb dinner.
Servings: 4 -6 servings Author: Stef
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins 


  • Medium sized spaghetti squash
  • 1 tbsp. olive oil
  • 1 3/4 cup ricotta cheese
  • 3/4 parmesan cheese shredded
  • 1 cup plain greek yogurt full fat
  • 1 egg
  • 1/2 tsp. garlic powder
  • 1 tsp. oregano
  • handful of fresh chopped parsley
  • salt & pepper to taste


  1. Preheat oven to 375 degrees
  2. Cut squash in half lengthwise and scoop out seeds.
  3. Place on baking sheet flesh side down with a little water on bottom of pan.
  4. Bake in preheated oven 35-40 minutes until can easily pierce with fork.
  5. Remove from oven and allow to cool slightly.
  6. Lower oven temperature 350 degrees.
  7. With fork remove strands from spaghetti squash and place in casserole dish.
  8. Add olive oil and combine.
  9. Add remaining ingredients and mix well.
  10. Bake in preheated oven 30 minutes.

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