Spaghetti Squash with Ricotta Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spaghetti Squash, 6 cup (remove)*Boars Head Pancetta, 1 oz (remove)Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) (remove)*Tomatoes, red, ripe, canned, whole, no salt added, 1 can (remove)*Sorrento Part-Skim Ricotta Cheese, 8 oz (remove)*Extra Virgin Olive Oil, 2 tbsp (remove)*Grana Padano Parmesan Cheese, 4 oz (remove)
• Cook Spaghetti Squash according to directions
• Saute pancetta and 2 cloves garlic in Olive Oil
• Add Chopped Fresh Tomatoes
• Add 2 Tbsp. White Wine - cook high until mostly evaporated
• Add Chopped whole canned tomatoes
• Simmer for 20-30 minutes
• Reduce or Eliminate Heat
• Stir in Ricotta Cheese
• Divide Spaghetti Squash into 6 servings, same as sauce.
• Sprinkle indiv. serving with Grana Padana cheese as desired
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MACKLEFAN.
• Saute pancetta and 2 cloves garlic in Olive Oil
• Add Chopped Fresh Tomatoes
• Add 2 Tbsp. White Wine - cook high until mostly evaporated
• Add Chopped whole canned tomatoes
• Simmer for 20-30 minutes
• Reduce or Eliminate Heat
• Stir in Ricotta Cheese
• Divide Spaghetti Squash into 6 servings, same as sauce.
• Sprinkle indiv. serving with Grana Padana cheese as desired
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MACKLEFAN.
Nutritional Info Amount Per Serving
- Calories: 234.1
- Total Fat: 13.1 g
- Cholesterol: 36.3 mg
- Sodium: 221.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.2 g
- Protein: 12.4 g
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