Garlic Butter Spaghetti Squash With Ricotta

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.

Good

% Daily Values based on a 2,000 calorie diet

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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