Spaghetti Squash with Chicken and Ricotta

Blake had never tried spaghetti squash so I wanted to do something with it.  I googled recipes for it with ricotta which I had left over from the baked pasta from the other night, and found this recipe.  I think it would have been a lot tastier had I used regular ricotta instead of low fat.  I also could hardly taste the sage flavor.  Next time I would add a lot more.  I only used half of the spaghetti squash and about 5 chicken breasts for this, so it made enough for 4 or 5 servings.  The other half of the squash is in the fridge for another day.  

Ingredients:

• 1 small spaghetti squash (about 2 pounds)
• 3/4 cup part skim ricotta
• 1 clove garlic, mashed
• Olive oil (about 1/2 to 1 full tablespoon)
• 6 to 8 fresh sage leaves
• Salt and pepper
• 1/4 cup pine nuts, toasted
• boneless, skinless chicken breasts, cubed and seasoned with salt, pepper, and lemon zest 

Directions:

Preheat oven to 375°F.  Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes.  Meanwhile, heat a little bit of oil in a small pan. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic. Set aside. Remove squash from oven and let cool for 5-10 minutes.  Season the chicken pieces and cook over medium high heat until browned and cooked through.  Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.  Combine squash and ricotta mixture and season to taste with salt and pepper.  Serve with chicken.  Sprinkle with pine nuts before serving.