Summertime Sadness

As summer is coming to an end, I wanted to share a recipe that is light, easy, and perfect for this lingering hot nights! I can’t believe how hot this summer has been. I’m definitely looking forward to the cooler fall temperatures. I haven’t been baking much at all because it’s simply too hot to turn on the oven!

My mom gets credit for coming up with the idea for this recipe. I’ve shared a recipe for spaghetti squash before (check it out here), but this is a bit different! We also discovered a way to make the prep way faster, which is ideal 🙂

The following recipe is for Ricotta Spaghetti Squash. It’s great on it’s own as a side dish, or you could beef it up (literally) by adding some veggies and ground beef or chicken!003


  1. 1 spaghetti squash
  2. 1 ripe avocado
  3. 1 cup ricotta cheese
  4. Choice of spices (I used black pepper and oregano)
  5. Veggies and protein to your liking



  1. Prep the spaghetti squash by piercing it several times with a fork. Microwave the squash in 5 minute intervals until the outside is soft. The timing will depend on the size of the squash and the individual microwave, but 10 minutes should be sufficient.
  2. Scoop the insides of the squash into a large mixing bowl; discard the pulpy strands and seeds.
  3. Season the squash–again, I sprinkled mine with black pepper and oregano.
  4. Mash the avocado, and then mix in the ricotta cheese.
  5. Add the avocado-ricotta mixture to the squash and combine.
  6. Add in any additions that you want, or leave plain to use as a side!
  7. Top with Parmesan cheese and breadcrumbs.
  8. Heat in the oven at 250 degrees for about 20 minutes.
  9. Let cool, and enjoy!


I added some cooked broccoli to ours, but I would definitely try this again with chicken to make a low-carb Italian style dinner!

Peace, love, and back to school (soon!)



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