Spaghetti Squash With Cherry Tomatoes And Ricotta Recipes

SPAGHETTI SQUASH WITH CHERRY TOMATOES AND RICOTTA

Steps:

• Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
• Heat oven to 350 degrees. Place sliced garlic on a baking pan coated with olive-oil cooking spray. Bake 15 minutes; stir every 3 minutes. Remove pieces as they turn golden; set aside. Place drained ricotta, red pepper, 3 tablespoons basil, and 3 tablespoons oregano in a bowl; combine. Cover with plastic wrap; set aside. Halve squash lengthwise; remove seeds. Place a sprig of basil and a sprig of oregano in each half. Coat a baking pan with olive-oil cooking spray; carefully place squash, cut-sides down, on tray. Transfer to oven; bake until skin yields to pressure and flesh is soft, about 1 hour.
• Heat a large saute pan over medium-high heat. Add olive oil, minced garlic, and onion to pan; cover. Cook until translucent, about 5 minutes. Remove lid; add tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy, about 5 minutes. Stir in remaining basil and oregano. Remove herbs from squash; discard. Pull strands from squash with a fork; transfer to a serving bowl. Top with tomato mixture, ricotta, and garlic slices; serve.

SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA

Steps:

• Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
• Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
• Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.