Spaghetti Squash with Cherry Tomatoes & Ricotta

Cherry tomatoes cooked with garlic and onion make a sauce for spaghetti squash. This Spaghetti Squash with Cherry Tomatoes & Ricotta is wonderfully delicious!

15 oz. part-skim ricotta

1 Tbsp. olive oil + more for brushing

4 cloves garlic, thinly sliced, plus 1/4 tsp. minced

1/4 tsp. crushed red-pepper flakes

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1 5 lb. large spaghetti squash

1 large onion, finely diced

2 pints cherry tomatoes, halved

1/2 cup dry white wine

1/2 tsp. kosher salt

Wrap the ricotta tightly in a piece of fine cheese cloth, place in a colander over a bowl. Place a heavy bowl or cans on top and let drain, refrigerated for 3 hours or overnight.

Preheat oven to 350 degrees. Brush a baking pan with olive oil and place the sliced garlic on the pan. Bake 15 minutes, stir every 3 minutes. Remove pieces as they turn golden and set aside. Place the drained ricotta, red pepper flakes, 3 tablespoons basil and 3 tablespoons oregano in a bowl, combine. Cover and set aside.  Halve the squash lengthwise, remove the seeds. Place the squash, cut side down, on a lightly oiled baking pan. Bake about 1 hour or until flesh is soft.

Heat a large skillet over medium-high heat. Add olive oil, minced garlic and onion, cover. Cook until translucent. Remove the lid. add tomatoes, wine and salt. Cook uncovered until the tomatoes are juicy, about 5 minutes. Stir in the remaining basil and oregano. Remove the herbs from the sauce, discard. Pull the strands from the squash with a fork, transfer the squash strands to a serving bowl. Top with the tomato mixture, ricotta and garlic slices, serve hot.

Serves 4


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