Spaghetti Squash with Rosé Sauce & Ricotta

9 60 440
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, whole milk
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 440
Calories from fat 128
Calories from saturated fat 78
Total Fat 14.2 g
Saturated Fat 8.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 2.2 g
Cholesterol 29.5 mg
Sodium 544 mg
Potassium 1864 mg
Total Carbohydrate 70 g
Dietary Fiber 14.2 g
Sugars 17.2 g
Protein 15.0 g

Dietary servings

Per Portion

Meat Alternative 0.3
Milk Alternative 0.2
Vegetables 6.1

Energy sources