- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prepare Spaghetti Squash:
- Halve the spaghetti squash lengthwise using a sharp knife.
- Scoop out and discard the seeds and stringy pulp.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash.
- Season with salt and pepper.
- Place the squash halves cut side down on the baking sheet.
- Roast for 35-40 minutes, until tender and easily pierced with a fork.
- Prepare Tomato Mixture:
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add cherry tomatoes and sauté for 3-4 minutes, until they start to soften.
- Stir in minced garlic and red pepper flakes (if using). Cook for another minute until fragrant.
- Add chopped basil and parsley, stirring to combine.
- Remove from heat and set aside.
- Combine and Serve:
- Once the squash is cooked, use a fork to scrape the flesh into strands.
- Transfer squash strands to a large serving bowl.
- Add the sautéed tomato mixture and toss gently to combine.
- Divide the mixture among serving plates or bowls.
- Dollop each serving with ricotta cheese.
- Sprinkle with grated Parmesan cheese if desired.
- Serve hot and enjoy!
Tips for Success:
- Customization: Add ingredients like sautéed mushrooms, spinach, or grilled chicken for extra protein.
- Spice Level: Adjust red pepper flakes to your spice preference.
- Herbs: Substitute or add fresh herbs like thyme or oregano.
- Storage: Refrigerate leftovers and reheat for a quick meal.
Conclusion
This Spaghetti Squash with Fresh Tomatoes and Ricotta recipe is a flavorful and satisfying dish perfect for a light and healthy meal. With its vibrant colors and fresh flavors, it’s sure to become a favorite in your kitchen. Give this recipe a try and enjoy a delicious alternative to traditional pasta!
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