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.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups grape tomatoes, halved lengthwise or quartered if large
- 1 tablespoon finely minced shallot
- 1 tablespoon red wine vinegar
- 1/4 teaspoon red chile flakes
- 1 small garlic clove, finely grated
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons thinly sliced fresh basil
- Kosher salt
- One 2-pound spaghetti squash
- 1/3 cup whole-milk ricotta
Instructions
- 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.
Nutrition Facts
| Calories | 200 |
| Total Fat | 14 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 890 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 4 grams |
| Protein | 4 grams |
| Sugar | 7 grams |
Reviews
This recipe was a shockingly good surprise! My 13 year old decided to become vegetarian this week and found this recipe for our family to try out. I was skeptical that it wouldn’t have a lot of flavour but it was delicious and easy to make. I roasted the spaghetti squash in the oven and prepared the tomato mixture while it baked. This will go in our menu rotation.
I made this the other night and it was fantastic! I roasted my squash as well.
Loved, loved loved this recipe!! The crunchiness of the spaghetti squash, the creaminess of the ricotta and the sweetness of the tomatoes! I added more shallots and less olive oil but it was delicious. Don’t forget the fresh basil. Most importantly I learned a full proof quick way to cook spaghetti squash!!
The topping was especially delicious with the great summer garden abundance. I will definitely use the topping again over buttered or olive oil pasta for a quick weeknight meal. My family had mixed reviews with the spaghetti squash, mainly because of texture.
My family loves this dish!