SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the 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.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
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Naomi Mhaleni
[email protected]I made this dish for a dinner party, and it was a huge hit! Everyone raved about the flavors and the texture of the squash. I will definitely be making it again.
Naveed Abass
[email protected]I'm always looking for new and interesting ways to cook spaghetti squash, and this recipe definitely fits the bill. The combination of flavors is unique and delicious, and the squash is cooked perfectly.
pedro E serrano jr
[email protected]This recipe is a great way to use up leftover spaghetti squash. I usually make a big batch of squash on the weekend, and then use it throughout the week in different dishes. This recipe is one of my favorites.
Miko Eydo
[email protected]I'm not usually a fan of spaghetti squash, but this recipe changed my mind! The tomatoes and ricotta really elevated the dish and made it something special.
David Rhoades
[email protected]This is a great recipe for a quick and easy weeknight meal. The squash cooks quickly, and the sauce is simple to make. I also love that it's a healthy and filling dish.
Akash Verma
[email protected]I made this dish for a potluck, and it was a huge hit! Everyone loved it, and I got lots of compliments. I'll definitely be making it again for my next party.
kira kitay
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the spaghetti squash, and they don't even realize that they're eating a healthy vegetable.
Emma Habel
[email protected]I've made this recipe several times now, and I always tweak it a little bit to suit my own taste. I usually add some chopped spinach or kale to the sauce, and I sometimes use a different type of cheese, such as Parmesan or mozzarella.
kosiso Prince
[email protected]This is a great recipe for a vegetarian main course. The squash is a good source of fiber and nutrients, and the tomatoes and ricotta add protein and flavor. I also love that it's a relatively low-carb dish.
Juliana Pokuaa
[email protected]I made this dish for a dinner party, and it was a huge hit! Everyone raved about the flavors and the texture of the squash. I will definitely be making it again.
Talha Farooq
[email protected]I'm always looking for new and interesting ways to cook spaghetti squash, and this recipe definitely fits the bill. The combination of flavors is unique and delicious, and the squash is cooked perfectly.
CHIEF ELITE
[email protected]This recipe is a great way to use up leftover spaghetti squash. I usually make a big batch of squash on the weekend, and then use it throughout the week in different dishes. This recipe is one of my favorites.
Rabia C
[email protected]I'm not usually a fan of spaghetti squash, but this recipe changed my mind! The tomatoes and ricotta really elevated the dish and made it something special.
Randula Sasindu
[email protected]This is a great recipe for a quick and easy weeknight meal. The squash cooks quickly, and the sauce is simple to make. I also love that it's a healthy and filling dish.
Kitimbo Joel
[email protected]I made this dish for a potluck, and it was a huge success! Everyone loved it, and I got lots of compliments. I'll definitely be making it again for my next party.
Serwan kamal
[email protected]This was my first time making spaghetti squash, and it turned out great! The recipe was easy to follow, and the dish was delicious. I especially loved the crispy edges of the squash.
Michael Kakudboz
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of flavors is just perfect, and the squash is a great way to get some extra veggies into your diet.
Marissa Valdez
[email protected]This spaghetti squash dish was a hit with my family! The tomatoes and ricotta added a delicious and creamy flavor, and the squash itself was cooked perfectly. I will definitely be making this again.