Since we’ve been exploring spaghetti squash around here for the past week, I hope you’ve realized the incredible versatility of this yummy fall farmers’ market staple. Sure, you could toss it with marinara and top it with meatballs—never a bad idea—but spaghetti squash can swap in for regular pasta in pretty much any recipe.
A recipe for pasta with ricotta and Swiss chard in the September issue of Better Homes and Gardens inspired me to try the same combination with spaghetti squash. I tinkered with the recipe further by stirring together ricotta and mascarpone cheeses (I had a dab of the latter leftover in the fridge) for added richness, and I tossed a few toasted walnuts into the cheese mixture for texture and flavor.
Like our recent recipe for spaghetti squash with corn and pine nuts, this one had us repeating the phrase, “Man, this is soooo good!” all during dinner.
spaghetti squash with Swiss chard and ricotta cream
(serves 2, can be easily doubled)
2 Tbsp. ricotta cheese
2 Tbsp. mascarpone cheese
1 Tbsp. coarsely chopped toasted walnuts
pinch freshly grated nutmeg
1/2 spaghetti squash, cooked according to this method
5 leaves Swiss chard, stems removed, coarsely chopped
1 Tbsp. olive oil
2 large cloves garlic, sliced
salt and pepper
freshly grated Parmesan cheese for serving
In a small bowl, combine ricotta and mascarpone, stirring until smooth. Fold in the toasted walnuts. Add a pinch of freshly grated nutmeg and season to taste with salt and pepper. Set aside at room temperature.
In a large saute pan, warm the olive oil over medium heat until it shimmers; add the cooked spaghetti squash, Swiss chard and garlic, stirring to combine. Cook until the squash is warmed through and the chard is wilted, about 5 to 7 minutes. Season to taste with salt and pepper.
Divide the squash-chard mixture into two shallow bowls; top each serving with a dollop of the ricotta mixture and then sprinkle with Parmesan cheese.