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Spaghetti Squash with Ricotta Pesto

Ideal for gluten-free customers—or those who just love flavor—these spaghetti squash twirls skip the pasta and pump up the cheese.


3/4 C Markon First Crop Basil

3/4 C Markon First Crop Italian Parsley

1/2 C Parmesan cheese, grated

1/2 C hazelnuts

2 tsp. zest of Markon First Crop Lemons

1 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. nutmeg

1 C Ricotta cheese

1 spaghetti squash, baked until soft


Place basil, parsley, Parmesan, zest, salt, and pepper into a food processor. Blend until smooth. Add Ricotta cheese and blend until just combined.

Using a fork, carefully scrape strands of squash into a large mixing bowl. Add pesto and carefully combine, being sure not to break squash strands. Using a fork, twirl mixture into mounds and place on serving plates (three per plate).

Garnish with more hazelnuts, Parmesan cheese, and herbs.