Spaghetti Squash with Ricotta, Hazelnuts, and Parsley

We know the drill: scoot out of the office door at 5pm sharp, race home, grab your gear, and, if you play your cards right, hit the trail, the water, or the pavement with enough daylight to afford  a luxuriously long workout (read: playtime).

Summertime is a glorious affair in our part of the world, and we’re thankful for the number of people that we see in our office and out at Post Canyon, the Event Site, or the Twin Tunnels that wholeheartedly agree. That said, once the gear gets put away in the shed after a post-work activity, that’s when the hunger pangs strike. And if you’re like us, you’ll find yourself searching for a recipe that’s the ultimate triple-threat: simple, nutritious, and easy. 

The Case for Spaghetti Squash

This one has been a clear winner for us. Spaghetti squash is a super versatile vegetable that can be a delicious, effective substitute for refined carbs like pasta or white rice. It’s cheap, easy to find at any grocery store, a cinch to prepare, and loaded with nutritional benefits. That’s a win for us.

Rich in Vitamin B, spaghetti squash aids in promoting cellular function, making it an ideal choice for post-exercise recovery. Likewise, a high potassium content helps to maintain proper muscle and nerve function while Omega-3 and 6 are known inflammation soothers. As an added bonus, spaghetti squash is rich in Folate, making it a staple in a healthy pregnancy diet. 

Spaghetti Squash with Ricotta, Hazelnuts, and Parsley


Our favorite spaghetti squash recipes are the ones in which the veggie is left to speak for itself. This recipe does the trick. Plus, the set-it-and-forget-it aspect is super important for a busy lifestyle—pop it in the oven while you shower, and it’ll be on your table before you know it. So pour yourself a glass of white wine, grab yourself a seat on the patio, and enjoy one of Dr. Holloway’s favorite recipes by Kvell in the Kitchen!


1 spaghetti squash, halved lengthwise, seeds removed
1/2 tbs + 1 tbs extra-virgin olive oil, divided
1 tsp nutmeg
1 tbs packed brown sugar
2 tbs whole-wheat breadcrumbs, toasted
salt & pepper to taste
1/2 cup low-fat ricotta cheese
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup toasted hazelnuts, chopped


Preheat oven to 400 degrees. 

Brush the cut sides of your squash with ½ tablespoon of your oil (or spritz with an olive oil mister), then generously sprinkle with salt and pepper. Place the squash, cut sides down, on a rimmed baking sheet lined with foil and pop it in the oven, roasting it until tender—about 45 minutes. When you can easily sink a fork into the meat, you’ll know it’s done. Let it cool for 5-10 minutes.

With a fork, scrape the flesh of the squash to extract its long strands. Transfer it to a large bowl then add a tablespoon of olive oil, the ricotta, nutmeg, brown sugar, parsley, breadcrumbs, and hazelnuts, plus additional salt and pepper to taste. Toss all ingredients together and serve immediately, while squash is still warm alongside a simple summer salad.


And there you have it! A quick, delicious recipe and enough to go around. Interested in scheduling an appointment with one of our fabulous doctors or massage therapists to round out your holistic health? Get in touch with us today. For more recipes, catch us on Facebook and keep an eye out for upcoming free events!