SPAGHETTI SQUASH WITH CHERRY TOMATOES AND RICOTTA
SERVES 6
1 fifteen ounce container part skim ricotta
4 cloves garlic, thinly sliced, plus ¼ teaspoon minced
¼ teaspoon crushed red pepper flakes
¼ cup chopped fresh basic, plus 2 sprigs
¼ cup chopped frsh oregano, plus 2 sprigs
1 large spaghetti squash (about 5 lbs.)
1 Tablespoon Olive ol
1 medium onion, finely diced (2 cups)
2 pints cherry tomatoes, stems cut, halved
½ cup white wine
½ teaspoon salt
olive oil cooking spray
1. 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.
2. Heat oven to 350. 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, 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.
3. 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 serving bowl. Top with tomatoe mixture,
ricotta, and garlic slices; serve.
(8 g fat)
Tip: Very very garlicky-may want to omit slices added in last step.