Spaghetti Squash with Rosé Sauce and Goat Ricotta

Spaghetti Squash with Rosé Sauce and Goat Ricotta

By: Rose Marie Jarry, Master Chef at Kronobar

60 minutes, 4 Servings, 299 calories per serving, gluten-free, vegetarian.


  • 1 butternut squash
  • 2 cups crushed tomatoes
  • 1 cup coconut milk beverage (plain)
  • Salt and pepper
  • 2 tablespoons paprika
  • 1 cup of cooked chick peas
  • 1 tablespoon organic coconut oil
  • 1 cup organic goat ricotta cheese
  • Fresh cilantro


  1. Preheat the oven to 375F.
  2. Cut the squash in half and place it facing down on a cookie sheet and cook 45 minutes in the oven.
  3. Warm up the crushed tomatoes in a sauce pan along with the coconut milk. Add the spices and let it simmer on low heat for 5 minutes.
  4. When the squash is cooked, pull the inside of the squash off of the skin and separate into 4 portions.
  5. Pour the coconut oil on it.
  6. Pour the rosé sauce on the squash. Add some ricotta cheese on top with some fresh herbs.
  7. Enjoy!