Spaghetti Squash with Rosé Sauce & Ricotta

9 60 453
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 4
Spaghetti Squash with Rosé Sauce & Ricotta
Health Highlights


1 squash Butternut squash
1 cup Chickpeas, canned, drained (drained, rinsed)
1/4 cup Cilantro (coriander)
1 cup Coconut milk, sweetened
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 453
Calories from fat 139
Calories from saturated fat 86
Total Fat 15.4 g
Saturated Fat 9.5 g
Trans Fat 0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.9 g
Cholesterol 31 mg
Sodium 466 mg
Potassium 1787 mg
Total Carbohydrate 68 g
Dietary Fiber 12.4 g
Sugars 11.9 g
Protein 17.2 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 6.1

Energy sources