Spaghetti Squash with Rosé Sauce & Ricotta

Spaghetti Squash with Rosé Sauce & Ricotta

Health Rating
Prep Cook Ready in Servings
10 min 50 min 1 h 4


1 squash Butternut squash
1 cup Chickpeas, canned, drained (drained, rinsed)
1/4 cup Cilantro (coriander)
1 cup Coconut milk
1 tbsp Coconut oil
2 cup Crushed tomatoes canned
2 tbsp Paprika
1 cup Ricotta cheese
1/4 tsp Salt and pepper


Preheat the oven to 375F.

Cut the squash in half and place it facing down on a cookie sheet and cook 45 minutes in the oven.

Warm up the crushed tomatoes in a sauce pan along with the coconut milk. Add the spices and let it simmer on low heat for 5 minutes.

When the squash is cooked, pull the inside of the squash off of the skin and separate into 4 portions.

Pour the coconut oil on it.

Pour the rosé sauce on the squash. Add some ricotta cheese on top with some fresh herbs.


Nutrition Facts

Per Portion

Calories 607
Calories from fat 253
Calories from saturated fat 186
Total Fat 28.1 g
Saturated Fat 20.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.6 g
Cholesterol 33 mg
Sodium 454 mg
Potassium 1935 mg
Total Carbohydrate 69 g
Dietary Fiber 12.8 g
Sugars 10.6 g
Protein 19.1 g

Dietary servings

Per Portion

Meat Alternative 0.4
Milk Alternative 0.3
Vegetables 6.2

Energy sources

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