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
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Ingredients


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

Instructions


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.

Enjoy!

Nutrition Facts

Per Portion

Calories 586
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


Pygal46%467.160690791184.84734119341%303.326516793237.6759823912%346.481727741113.90383532646%41%12%CarbohydratesFatProtein
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