The flavors of white pizza - garlic, basil, ricotta, and mozzarella - elevate spaghetti squash to new heights. The presentation is super-cool, too - baked right in their own spaghetti squash shells. And it's easy to make, too!
Yield: 4squash halves
Ingredients
2small spaghetti squashesabout 1 1/2 pounds each
2teaspoonsolive oil
1/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Filling:
1cuppart-skim ricotta cheesewhole milk ricotta works too
2tablespoonschopped fresh basilplus more for garnish
1/2teaspoondried oregano
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
Breadcrumb topping
1/4cupbreadcrumbs
3tablespoonsgrated Parmesan cheese
1tablespoonolive oil
Instructions
Preheat oven to 375 degrees Fahrenheit.
With a sharp, heavy chef's knife, carefully cut off just the very ends of the spaghetti squashes (so that they'll sit upright when filled). Cut spaghetti squash in half width wise, and scoop out seeds with a spoon. Discard seeds. Brush a little olive oil on the inside of each half and sprinkle with salt and pepper.
Place cut-side down on a baking sheet and bake for about 40 minutes, until tender enough to pierce easily with a fork.
Meanwhile, make the filling. In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, garlic, basil, oregano, salt, and pepper.
Remove spaghetti squashes from the oven and, once cool enough to handle, use a fork to scrape the spaghetti-like strands of squash into a bowl. Return shells to baking sheet, this time upright.
Gently toss squash with a little drizzle of olive oil, a pinch of kosher salt, and a few turns of freshly ground black pepper.
Divide ricotta mixture between each squash - about 1/2 cup of cheese filling per squash. Pile each squash "cup" with the spaghetti squash, dividing evenly. Top each with the remaining shredded mozzarella cheese, about 1/4 cup per squash half.
Sprinkle over the top of each. Drizzle with olive oil.
Bake at 375 degrees Fahrenheit for about 30 minutes, until crumbs are golden brown and cheese is bubbly.
Top with basil leaves for garnish if desired and serve.