Easy & Healthy Lemon Ricotta Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little extra virgin olive oil, season with salt and pepper, and place face down on a baking sheet.
3. Bake for 35-40 minutes, or until the flesh is tender enough to easily scrape out the strands with a fork.
4. While the squash bakes, prepare the flavorful filling: In a medium bowl, combine 1 tablespoon EVOO, the zest and juice from 1 lemon, 1 teaspoon garlic salt, 1/4 cup freshly grated parmesan cheese, 1/2 cup ricotta cheese, and 2 tablespoons chopped fresh basil. Mix all ingredients thoroughly.
5. Once the spaghetti squash is cooked, carefully remove it from the oven. Using a fork, scrape the spaghetti-like strands into the bowl with the ricotta mixture. Toss gently to combine all ingredients, ensuring the squash is evenly coated.
6. Serve immediately, topping with additional freshly grated parmesan cheese and fresh basil if desired. Enjoy!