Spaghetti Squash with Fresh Tomatoes and Ricotta

PREP TIME – 50 MIN
PORTION SIZE – 4

Inspired by the Mediterranean diet this recipe is full of flavor, aroma and texture that is sure to impress any guest.

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
⅓ cup whole-milk ricotta

INSTRUCTIONS

STEP 1
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.

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 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.

STEP 3
Allow the squash to cool enough so that you can handle it, then split it in half lengthwise. 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.

STEP 4
Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with a spoonful of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

This recipe was found on https://www.foodnetwork.ca

 

 

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