Faux-sta Ricotta

Hey Readers!

Soooooo…..GUESS WHAT?!?!

This chicky is going to university in the fall with $7,500 worth of scholarships on her back. I can’t believe it! I submitted my application and transcripts a week ago, the admissions counsellor called me to confirm they got my application on Wednesday, and then the next day they called saying I was admitted…talk about instant acceptance! AHH I’m soo excited!!!

Okay, so now back to cooking. I was whipping my parents and I dinner last night and to my surprise, it turned out absolutely fantastic. Light, creamy, and a great way to sneak in some phytochemicals, and minerals for them veggie haters out there! The spagetti squash adds a nice, sweet flavour to the dish as well, my preference over pasta.

Faux-sta Ricotta

Serves: 4          Difficulty: Moderate          Time: 20 min (+ 1-2 hours to bake squash)

What you will need…

1 Spaghetti Squash, baked and strung

2 tsp olive oil

1 tbsp minced garlic

1 cup mushrooms, sliced

1 cup spinach

1 tbsp dried basil

2 cups part-skim ricotta cheese

1/4-1/3 cup vegetable or chicken broth

dash of Salt and Pepper

______________________________________________

What to do…

Saute garlic and mushrooms until mushrooms are soft

Add spinach

Once spinach is wilted add ricotta, spices and broth. Start with 1/4 cup. If you’d like it thinner, add more.

Let simmer for about 10 min and toss in spaghetti squash!

Enjoy!

DSC_6013  

 

Have a great day Lovelies!

xoxoxo

Maddi

2 comments

Leave a Reply