Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Spaghetti Squash is my go-to spaghetti substitute. I think it tastes way better and when I don't substitute, I miss it! For this recipe I skipped the spaghetti all together, used spinach instead of peas and left off the basil. It was so good! I ate small slow bites because I didn't want it to end:)

1 spaghetti squash, about 4 lb
8 oz whole wheat spaghetti
4 cloves garlic, minced
1/3 cup olive oil
1 tsp lemon peel
1/3 cup lemon juice
salt and freshly ground black pepper
1 tbsp butter
2 tbsp fresh basil, chopped
2 tbsp parmesan cheese
1 cup freshly made ricotta
parmesan, for serving

1. 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.

2. In the meantime, set a pot of water to boil for the spaghetti.

3. Saute the garlic in a tbsp 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. Taste and re-season.

4. 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 2 tbsp parmesan cheese. Season to taste.

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