Lunch: Spaghetti Squash with Ricotta and Gremolata

This recipe includes superfoods such as:

Lemon

Health benefits of Spaghetti Squash with Ricotta and Gremolata

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 medium spaghetti squash (about 2 lb.)
1 tablespoon olive oil
Salt and freshly ground black pepper
4 strips lemon zest
3 tablespoons coarsely chopped parsley
1 small clove garlic, finely chopped
1 cup whole-milk ricotta

Instructions

Preheat oven to 350 ºF. Cut squash in half lengthwise and scoop out seeds. Place squash cut side up in a large baking dish, drizzle with olive oil and season with 1/4 tsp. each salt and pepper. Cover dish with foil. Bake for 45 to 60 minutes or until flesh is tender when pierced with a knife. Set aside to cool slightly, about 10 minutes.
Make gremolata: Slice lemon zest lengthwise into thin matchsticks, then chop. Add zest to a bowl with parsley, garlic and 1/4 tsp. each salt and pepper.
Using a fork, scrape flesh from squash in long strands. Season with salt and pepper. (You should have about 3 1/2 cups.) Divide squash among 4 bowls; top each with 1/4 cup ricotta and about 1 Tbsp. gremolata. Drizzle with additional olive oil, if desired.

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