Lemon Ricotta Spaghetti Squash with Peas & Spinach
- Jessica Gatke
- Jul 20
- 6 min read
There are some restaurant meals you enjoy...and then there are the ones you can't stop thinking about.
This recipe was inspired by a date night with my husband at a local restaurant known for its beautiful seasonal dishes. He ordered a simple bowl of penne tossed with sweet peas in a creamy ricotta sauce finished with fresh lemon zest. One bite and I immediately knew I wanted to recreate those bright, fresh flavors at home, but with my own healthy twist.
Instead of pasta, I reached for roasted spaghetti squash.
Now, I'm under no illusion that spaghetti squash is the same thing as pasta (and I certainly won't be telling my Italian uncle otherwise!). But it has become one of my favorite vegetables because it's incredibly versatile, naturally satisfying, and an easy way to add another serving of vegetables to a meal.
If you're looking for healthy spaghetti squash recipes, easy vegetarian dinners, or simply more ways to enjoy vegetables, this lemon ricotta spaghetti squash is one you'll want to make again and again. It's light enough for summer, comforting enough for cooler evenings, and packed with ingredients that support balanced meal plans.
Why You'll Love This Recipe
Fresh, bright lemon flavor with creamy ricotta cheese.
A delicious way to enjoy more vegetables.
Naturally gluten-free.
Rich in protein and fiber to help keep you satisfied.
Easy enough for a weeknight dinner.
Delicious as a vegetarian meal or paired with grilled chicken, salmon, or shrimp.
Why Spaghetti Squash Deserves a Place on Your Table
Spaghetti squash is one of my favorite vegetables because it isn't trying to be pasta; it simply offers something different.
Its naturally mild flavor pairs beautifully with creamy sauces while providing fiber, vitamin C, potassium, and antioxidants. Combined with peas, spinach, and ricotta cheese, this recipe creates a balanced meal that supports steady energy, muscle health, and overall wellness.
For women over 50, I encourage thinking less about "diet foods" and more about building meals that are both nourishing and enjoyable. This is actually one of the core philosophies behind my Eat With Ease Method, where I help you build a more relaxed, trusting relationship with food, so meals feel simple, satisfying, and free from overthinking or restriction.
This recipe is a perfect example of that approach in action. The ricotta is creamy, delicious, and provides satisfying protein and calcium, the vegetables add lovely color and contribute fiber and important vitamins, and the bright lemon brings everything together without needing heavy sauces.
Healthy eating doesn't have to be complicated. Sometimes it's simply giving familiar flavors a fresh, nourishing twist. If you'd like to learn more about how to apply this approach in your everyday life, you can learn more about my Eat With Ease Method here.
Nutrition Highlights (Per Serving)
Approximate values based on 4 servings.
Protein: Approximately 16 grams to help support muscle maintenance, strength, and healthy aging.
Fiber: Approximately 6 grams from the spaghetti squash, peas, and spinach to support fullness, digestive health, and steady blood sugar.
Calcium: Ricotta cheese provides calcium to support healthy bones.
Vitamin C: Lemon, spinach, and peas contribute vitamin C, which supports immune health and helps your body absorb iron.
Potassium: Spaghetti squash and spinach provide potassium, an important mineral for muscle function and healthy blood pressure.
Iron & Folate: Spinach contributes nutrients that support healthy blood cells and overall wellness.
Coach Jessica's Balanced Plate Tip
This recipe is wonderfully satisfying on its own, but if you're serving it as dinner, I recommend pairing it with an additional protein source:
Try adding a serving of pre-cooked:
Grilled chicken
Shrimp
Salmon
White beans
Chickpeas
Adding a lean protein transforms this into a complete, balanced meal that helps support muscle maintenance, keeps you feeling satisfied longer, and provides lasting energy. I recommend every meal provide approximately 25-35 grams of protein for most women over 50. Learn more about how protein supports muscle health and metabolism in my free guidebook The Protein Advantage.
Remember, healthy meals aren't about perfection; they're about building a plate that nourishes your body while still tasting delicious.
Ingredient Notes
Spaghetti Squash: Roasting brings out its natural sweetness while creating tender strands that pair beautifully with creamy sauces.
Ricotta Cheese: Low-fat ricotta creates a rich, creamy sauce while adding protein and calcium.
Peas: One of my favorite vegetables because they provide both fiber and plant-based protein while adding natural sweetness.
Baby Spinach: A simple way to boost the vitamins, minerals, and color in this dish.
Fresh Lemon: The zest and juice brighten the entire recipe and balance the richness of the ricotta.
Roast the spaghetti squash, then simply heat all the ingredients in a large skillet.
Use a fork to scrape the strands from a cooled, roasted spaghetti squash.
Add everything to a large skillet to heat all the ingredients together.
Gently fold in the ricotta mixture.
Lemon Ricotta Spaghetti Squash with Peas & Spinach
Serves: 4
Ingredients
For the roasted spaghetti squash:
1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper, to taste
For the lemon ricotta mixture:
1 tablespoon olive oil
1 cup peas, steamed
1 (5-ounce) container baby spinach
2 cups low-fat ricotta cheese
Zest of 1 lemon
Juice of 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
½ to 1 teaspoon garlic powder
Directions
Preheat the oven to 425°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
Place the squash cut-side down on a baking sheet and roast for approximately 45 minutes, or until tender and lightly caramelized. Allow to cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
While the squash roasts, stir together the ricotta cheese, lemon zest, lemon juice, garlic powder, salt, and pepper until smooth.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the spaghetti squash, peas, and spinach. Cook for about 5 minutes, stirring occasionally, until the spinach has wilted.
Fold the ricotta mixture into the vegetables until evenly coated. Continue cooking for another 3–5 minutes, just until warmed through.
Serve immediately.
Serving Suggestions
Enjoy as a light vegetarian entrée.
Add grilled chicken for an easy high-protein dinner.
Pair with grilled salmon or shrimp.
Sprinkle with freshly grated Parmesan cheese for extra flavor.
Finish with fresh basil or parsley and an extra grating of lemon zest.
Add a pinch of red pepper flakes if you enjoy a little heat.
Frequently Asked Questions
Can I make this recipe ahead of time?
You can roast the spaghetti squash up to three days ahead of time and refrigerate it. For the best texture, prepare the final dish just before serving.
Can I use frozen peas?
Absolutely. Simply thaw or steam them before adding them to the skillet.
Can I use whole milk ricotta?
Yes. Whole milk ricotta will create an even richer, creamier sauce.
What protein pairs best with this recipe?
Grilled chicken is my favorite because it complements the lemon ricotta beautifully. Shrimp, salmon, chickpeas, or white beans are also excellent choices.
Is spaghetti squash healthier than pasta?
They're simply different foods. Traditional pasta provides more carbohydrates for energy, while spaghetti squash offers more vegetables, fiber, and fewer refined carbohydrates. Both can absolutely fit into a healthy eating pattern.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to one day. The spaghetti squash may release some moisture as it sits, but it will still taste delicious when gently reheated.
Looking for More High-Protein Meal Ideas?
One of the easiest ways to support healthy aging is by eating enough protein throughout the day. Yet many women over 50 aren't sure how much they actually need or how to fit it into everyday meals.
That's exactly why I created my free Protein Advantage Guide.
The Protein Advantage for Women 50+
A complete guide for how to support muscle, metabolism, and healthy aging.
Inside you'll learn:
How much protein women over 50 actually need.
Simple ways to increase protein without relying on shakes or complicated meal plans.
Easy food swaps that support strength, energy, and satiety.
Whether your goal is building strength, staying energized, or simply feeling more satisfied after meals, this free guide will help you make protein a practical part of your healthy eating habits.
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