Spaghetti Squash with Cherry Tomatoes and Ricotta
Juicy cherry tomatoes cooked with garlic and onion form a "sauce" for spaghetti squash garnished with herbed ricotta. The squash is cut in half and baked with sprigs of fresh herbs, then pulled away from its skin long strands that resemble pasta.
- Servings: 6
Source: Martha Stewart Living, October 1999
- 1 fifteen-ounce container part-skim ricotta
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon cloves garlic, minced
- 1/4 teaspoon crushed red-pepper flakes
- 1/4 cup chopped fresh basil, plus 2 sprigs
- 1/4 cup chopped fresh oregano, plus 2 sprigs
- 1 large spaghetti squash (about 5 pounds)
- 1 tablespoon olive oil
- 1 medium onion, finely diced (2 cups)
- 2 pints cherry tomatoes, stems cut, halved
- 1/2 cup white wine
- 1/2 teaspoon salt
- Olive-oil cooking spray
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.