Spaghetti Squash with Ricotta Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spaghetti Squash with Ricotta Tomato Sauce calories by ingredient
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Number of Servings: 6


    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.

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