Baked Spaghetti Squash Rings with Ricotta

Who needs pasta when you’ve got a squash that literally turns into noodles? These baked spaghetti squash rings are creamy, cheesy, saucy, and just straight-up genius. We’re talking golden edges, gooey centres, and zero guilt.

Ingredients

• 1 medium spaghetti squash
• Olive oil
• Salt & pepper
• ½ cup ricotta cheese
• A handful of basil or spinach (your pick)
• ½ cup mozzarella cheese (plus extra for topping)
• ½ cup tomato or marinara sauce
  

Method

1- Heat your oven to 200°C. Slice the spaghetti squash into thick rings (about 3–4 cm), scoop out the seeds, and drizzle with olive oil, salt, and pepper.

2- Place the rings on a lined tray and bake for about 25–30 minutes, until soft and slightly golden.

3- In a bowl, combine ricotta, chopped basil or spinach, mozzarella, salt, and pepper. It should taste creamy and a little herby, basically irresistible.

4- Use a fork to gently scrape some of the squash strands inside each ring to loosen them, then spoon the ricotta mixture into the centre.

5- Top each ring with a spoonful of marinara sauce and a sprinkle of extra cheese.

6- Return to the oven for another 10–15 minutes, until everything’s bubbling and gloriously melty.

7- Eat it straight from the ring; fork, cheese pull, and all.