Recipe courtesy of Martha Stewart
Total:
1 hr 10 min
Active:
20 min
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F with rack in center. Line a baking sheet with parchment paper; set aside. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes. Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl. In a large skillet over medium heat, melt butter. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork to coat. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.;

IDEAS YOU'LL LOVE

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Lemon Spaghetti with Jumbo Shrimp

Recipe courtesy of Giada De Laurentiis

Spaghetti-Style Green Beans

Recipe courtesy of Katie Lee

Spaghetti and Meatballs

Recipe courtesy of Bobby Flay

Baked Acorn Squash

Recipe courtesy of Food Network Kitchen

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking