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Fall is officially here. Or it feels like it is, at least. The mornings are chilly, I’ve dug out my scarves, the iced coffees have been swapped for hot lattes and I’m eating squash. From butternut to acorn and then back to butternut, I love squash, both sweet and savory. The following recipe features the red herring of squash– the spaghetti squash. Because what is more deceptive–or more delicious–than a squash masquerading as a pasta? You get to eat it and feel like you’re loading up on carb heavy noodles when in reality you’re eating a fiber rich fruit stuffed full of beta carotene. Plus, I love how it changes as you bake it. What a tricky trickster! Raw, it looks much like any other yellow squash. Pop it in the oven and it comes out in noodlesque ribbons and you get to feel like a regular Hermione Granger. (Because if I was a witch I would use my magic in all my culinary endeavors, obviously.)

This recipe is my ultimate fall comfort food, and featuring two kinds of squash, it is a beta carotene powerhouse, and extremely filling.

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Spaghetti Squash with Pumpkin Ricotta
Serves two

Pumpkin Ricotta

1 lb of extra firm tofu
¾ cup of unsalted cashews
1 cup pumpkin puree
juice of 1 lemon
1 clove garlic
1 tsp salt
¼ tsp nutmeg
½ tsp cinnamon
1/8 tsp cayenne
¼ tsp dried basil
¼ tsp dried oregano
1 tbs pure maple syrup

Squash
1 large spaghetti squash
½ tbs olive oil

Step one

Preheat oven to 375. Slice open squash length wise and remove seeds. Brush with olive oil and bake for 1 hour. (Seeds can be tossed with oil and baked on pan for garnish.)

Step two
Add all ricotta ingredients to a food processor and puree until creamy. Try and resist the urge to eat the entire batch with spoon as you wait for your squash to bake. Keep at room temperature.

Step three
Remove squash from oven and let cool 5 minutes. Add ½ cup of ricotta to each squash. You will have left over ricotta. I like to eat my leftovers with sauteed veggies. And also plain, right out of the Tupperware with a spoon.

Serve with veggies of choice.
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