THE RECIPE JOURNAL · Lunch
Spiral Yellow Squash and Ricotta on Naan Bread
This easy recipe combines tender yellow squash spirals with creamy ricotta for a light and flavorful meal. Perfectly served on warm naan bread, it’s a quick way to enjoy fresh, delicious ingredients any day of the week.
FROM THE KITCHEN • Spiral Yellow Squash and Ricotta on Naan Bread
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Use a spiralizer with the large shredding blade to turn the yellow squash into noodles. In a medium bowl, toss the squash spirals together with the chopped bell pepper, sliced onion, and a drizzle of olive oil. Set that aside for a moment.
02
Step 2
In a small bowl, mix the ricotta cheese with some lemon zest until it’s well combined. Spread this creamy mixture over the naan bread, leaving about half an inch around the edges clear. Sprinkle the Gruyere cheese evenly on top, then pile on the squash and pepper mixture.
03
Step 3
Finish by seasoning with a pinch of red pepper flakes, salt, and pepper. Place the naan on a baking sheet and pop it into the oven. Bake for around 12 minutes, or until the bottom is crispy and the edges have turned a nice golden brown.
04
Step 4
Once it’s out of the oven, garnish with fresh basil and serve with lemon wedges for a little extra brightness. Enjoy!
Why you’ll love it
This dish combines the fresh sweetness of yellow squash with the creamy texture of ricotta, all layered on soft naan bread. It’s light yet satisfying, making it perfect for a quick lunch or a simple dinner. The spiralized squash adds a fun, visually appealing touch that makes each bite enjoyable.
How to serve
Serve this as a light meal alongside a fresh green salad or a bowl of soup. It also pairs well with a drizzle of balsamic glaze or a sprinkle of fresh herbs like basil or parsley to add brightness.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Keep the squash and ricotta separate from the naan to prevent sogginess. Reheat the naan briefly in a toaster or oven before assembling again.
