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Spaghetti Squash with Mushroom Ricotta Herb Sauce

Kristen Mccaffrey
  • 70 minutes
  • Serves 4

INGREDIENTS

4 cups

spaghetti squash

1 tbsp

butter

1 tbsp

olive oil

1

shallot, minced

3 cloves

garlic, minced

1 lb

mushrooms, sliced

1/4 cup

half and half

1/2 cup

skim milk

1

sage leaf

1

sprig rosemary

1/4 cup

part skim ricotta

1/4 cup

Parmesan cheese

1/4 tsp

red pepper flakes

Salt and pepper

1/4 cup

parsley