Ricotta Spaghetti Squash with a kick of lemon

Ingredients

1 spaghetti squash

1/4 of a large onion chopped

3 garlic cloves minced

2 tbls olive oil or canola

1 cup ricotta

2 tbls basil chopped

1/2 teas salt

1/2 tsp pepper

2 lemon plus the zest of one lemon (use more lemon if you like lemon)

1/4 Cup Cheese of your choice I prefer parmesan with this recipe.

Instructions

Heat oven to 375

Cut squash lengthwise and clean out seeds

Spray a cookie sheet with oil

Place the squash faced DOWN on cookie sheet

Bake for about 30 to 40 minutes. You will know when it is done cooking when the outside of the squash is soft.

While the squash cooks saute the onions and garlic with the oil on low.

Take a fork and softly run it across the inside of the squash. You can see strands of squash like magic :)

Put them in the pan with the onions to combine. Then add your salt and pepper to taste,add the lemon peel.

Then add the juice of 1 1/2 of your lemons. Reserving the last half for the ricotta.

Add the last half of lemon juice to the ricotta. Set aside.

After the squash is all carefully combined. Pour it back into the squash shell and top with the ricotta and the basil.