Spaghetti Squash Salad With Aged Ricotta and Toasted Walnuts

By t1bishop

Hands on: 20 minutes Total time: 2 hours (includes an hour for cooling the squash)

Ingredients

• 2 medium spaghetti squash, halved and seeded
• Olive oil
• Salt and freshly ground black pepper
• 8 ounces baby arugula
• 1 lemon, cut into wedges
• 1/2 cup toasted walnuts
• 1/2 cup grated ricotta satata
• 1/2 cup diced plum tomatoes

Preparation

Step 1

To prepare the squash: Preheat oven to 400 degrees. Coat the inside of the squash with olive oil and sprinkle with salt and pepper. Place squash skin side down on a baking sheet and bake 30 to 40 minutes, until the squash is tender. Let cool. Scrape the flesh from the skin with a fork and put into a bowl. Refrigerate for 1 hour.

To serve: Place a handful of baby arugula on the center of each of
4 plates. For each plate, toss 1 cup squash with 1 tablespoon olive oil,
salt and pepper and the juice of a lemon wedge. Mound the mixture in the middle of the arugula. Sprinkle the top of the salad with 1 1/2 to 2 tablespoons toasted walnuts, 1/2 to 2 tablespoons grated ricotta salata and 1 1/2 to 2 tablespoons diced tomatoes.