Spaghetti Squash with Rosé Sauce & Ricotta

9 60 562
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 4
Spaghetti Squash with Rosé Sauce & Ricotta
Health Rating


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 dash 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 562
Calories from fat 242
Calories from saturated fat 178
Total Fat 26.9 g
Saturated Fat 19.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 3.4 g
Cholesterol 31 mg
Sodium 435 mg
Potassium 1900 mg
Total Carbohydrate 68 g
Dietary Fiber 12.4 g
Sugars 10.4 g
Protein 18.3 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 6.1

Energy sources