Spaghetti Squash Spaghetti with Lemon Garlic Sauce and Ricotta

Source: Eats Well with Others
adapted by

1 spaghetti squash, about 4 lb
half box of spaghetti, whole wheat, enriched or whatever you like
4 cloves garlic, minced
1/3 cup olive oil
1 teaspoon grated lemon peel
1/3 cup fresh lemon juice
salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese (more or less to taste)
1 cup ricotta (I used part-skim)
Parmesan, for serving

Preheat oven to 375.  Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet.  Fill halfway with water.  Roast for 45 minutes to an hour or until squash is fork tender.  Set aside and let cool for 5-10 minutes. Or you can also microwave it. Just cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for about 15 minutes, more or less, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. It will be very hot, be careful!  Let cool a bit. With a fork pull out and separate the strands.

Set a pot of water to boil for the spaghetti.

Saute the garlic in a tablespoon of olive oil over low heat until tender and fragrant.  Add the lemon peel and saute for a minute or two.  Add olive oil, lemon juice, and season with salt and pepper to taste.  Whisk and bring to a simmer for 2-3 minutes.  Add butter and bring back up to a simmer.  Remove from heat.  Whisk in basil.  Season to taste.

When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands.  Use a spoon to scoop out the strands into a large bowl.  Cook the spaghetti.  Toss with the spaghetti squash.  Pour the lemon sauce over the spaghetti/squash mixture and toss to coat.  Mix in about 3 tablespoons Parmesan cheese.  Check seasoning and add, if necessary.

Scoop into four plates and top each with 1/4 cup dollop of ricotta.