Deacon Vale Farm Tomato Sauce ( 500 ml.)

Spaghetti Squash (medium size approx. 2 - 3 lbs.)

1 cup young garlic greens (substitute green onions if unavailable)

2 tablespoons of  fresh herbs (sage, thyme, and chives)

Good quality olive oil

4 ounces fresh Ricotta Cheese

salt and freshly cracked pepper.

Cut squash in half and scoop out seeds and pulp.

Rub with olive oil, salt and pepper.

Turn upside down onto pan and roast in 400-degree oven until tender.

When cool enough to handle scoop squash out with a spoon into a bowl.

Toss with fresh herbs, garlic greens and salt and pepper.

Pour tomato sauce onto oven proof serving dish.

Place squash mixture in the middle.

Top with grated cheese and broil until cheese browns and squash is hot.