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![Liv Kaplan](https://art.whisk.com/image/upload/fl_progressive,h_36,w_36,c_fill,dpr_2.0/v1666136010/v3/users/uploads/fa6387b5b38168d4a0cc9a001dfa3f3f.jpg)
By Liv Kaplan
Garlic Butter Spaghetti Squash With Ricotta
6 steps
Prep:15minCook:15min
Garlic and butter should really be enough of a hook into this recipe. But wait till you discover this incredible vegetable noodle - nature is incredible! And it’s also delicious.
Updated at: Thu, 17 Aug 2023 04:42:08 GMT
Nutrition balance score
Good
Glycemic Index
30
Low
Glycemic Load
9
Low
Nutrition per serving
Calories439.6 kcal (22%)
Total Fat34.3 g (49%)
Carbs28.7 g (11%)
Sugars8.5 g (9%)
Protein11.2 g (22%)
Sodium468.9 mg (23%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat a large pan over a low heat then add olive oil.
Step 2
Add in the garlic and butter, keeping it on a low heat, and cook, stirring constantly for 4-5 minutes. You want the garlic to be very fragrant, slightly browned in colour but not burnt.
Step 3
Add in the silverbeet and bring the heat up to medium, cooking for 4 minutes.
Step 4
Add in the cooked spaghetti squash, and cook for a further 2 minutes, moving the squash around the pan with tongs to ensure all the squash has absorbed the flavour.
Step 5
Add chilli, salt and pepper and toss.
Step 6
Serve with dollops of ricotta, a squeeze of lemon juice and toasted walnuts. Finish it off with an extra drizzle of olive oil and a sprinkle of salt and pepper.
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