Creamy Spaghetti Squash with Tomatoes and Kalamata Olives

Monthly ingredient challenge day is one of my favorite days of the month! Each month, a group of bloggers and I get together and make recipes using one common ingredient. This month’s ingredient was ricotta cheese. With it, I made this incredibly delicious creamy spaghetti squash with tomatoes and kalamata olives.

Creamy spaghetti squashI’ve been on a huge spaghetti squash kick lately. Since Stephen and I have gone low-carb since the new year, I’ve had to get creative on getting my noodle fix. I’m a huge pasta lover, so I started craving noodles in a big way a few weeks into our new low-carb lifestyle.

Creamy spaghetti squash

Creamy spaghetti squashAnd though spaghetti squash isn’t as comforting as noodles, they definitely do the trick of satisfying my noodle cravings. And with this monthly ingredient challenge, I took my new spaghetti squash obsession one step further by making it creamy with the addition of delicious ricotta.

Creamy spaghetti squash (5 of 9)

Creamy spaghetti squashIf the squash wasn’t comforting before, the addition of the ricotta cheese really makes it comforting. It really did feel like I was eating a heaping bowl of creamy noodles, which is exactly what I wanted.

Creamy spaghetti squash (3 of 9)

Creamy spaghetti squash

In addition to the ricotta, I added juicy grape tomatoes and salty kalamata olives for a flavor combination that is seriously soooo good.

Have you been trying to eat less carbs? Believe me, I know how hard it is. But spaghetti squash is a great substitute for noodles, and the addition of ricotta cheese is a necessity. You’ll be craving this lunch every day, as I am right now!

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Creamy Spaghetti Squash with Tomatoes and Kalamata Olives
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Creamy Spaghetti squash topped with grape tomatoes and kalamata olives for a healthy, low-carb lunch.
Recipe type: Lunch
  • 1 spaghetti squash
  • ½ cup ricotta cheese
  • ⅓ cup sliced grape tomatoes
  • ⅓ cup sliced kalamata olives
  • 2 tablespoons olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half (microwaving the squash for 3 mins. prior to cutting will soften the skin and make the squash easier to cut).
  3. Massage the inside of each half with 1 tablespoon of olive oil. Sprinkles halves with salt and pepper.
  4. Place the halves, cut side down, on a cookie sheet. Bake for 40-45 mins. until tender.
  5. Take a fork and scrape the insides of the squash entirely into a bowl.
  6. Add the ricotta cheese, mix with your fork.
  7. Add the tomatoes and olives, mix.

Now, for the rest of the ricotta recipes from this month. I didn’t use all the ricotta I bought for this challenge, so I’m excited to whip up these recipes!

5-ricotta-recipesTo get the recipes, click the respective photo below:


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  1. says

    What a fantastic recipe! Looks absolutely delicious. I love it. I am so much impressed by your image collection. It’s awesome. Thanks a lot for sharing such an excellent post.

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