ADVERTISEMENT

Spaghetti Squash With Fresh Tomatoes and Ricotta

Food Network Kitchen's Spaghetti Squash with Fresh Tomatoes and Ricotta
Food Network Kitchens Spaghetti Squash with Fresh Tomatoes and Ricotta
Prep Time
50 min
Cook Time
20 min
Yields
4 servings

This quick, flavourful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the spaghetti squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.

ADVERTISEMENT

ingredients

2
cups grape tomatoes, halved lengthwise or quartered if large
1
tbsp finely minced shallot
1
tbsp red wine vinegar
¼
tsp red chile flakes
1
small garlic clove, finely grated
3
tbsp extra-virgin olive oil
2
tbsp thinly sliced fresh basil
kosher salt
1
2-lb. spaghetti squash
cup whole-milk ricotta
ADVERTISEMENT

directions

Step 1

Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and ¾ teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.

Step 2

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 ½-inch-deep slits all over the squash. Put the squash into 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.

Step 3

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.

Rate Recipe

Be the first to rate Spaghetti Squash With Fresh Tomatoes and Ricotta
ADVERTISEMENT