| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | servings | |||
INGREDIENTS
| 1 | Container; (15 ounce) part skim ricotta | |
| 4 | Cloves garlic; thinly sliced, plus | |
| 1/4 | ts | Minced |
| 1/4 | ts | Crushed red pepper flakes |
| 1/4 | c | Chopped fresh basic; plus 2 sprigs |
| 1/4 | c | Chopped frsh oregano; plus 2 sprigs |
| 1 | lg | Spaghetti squash; (about 5 lbs.) |
| 1 | tb | Olive ol |
| 1 | md | Onion; finely diced, (2 cups) |
| 2 | pt | Cherry tomatoes; stems cut, halved |
| 1/2 | c | White wine |
| 1/2 | ts | Salt |
| Olive oil cooking spray |
INSTRUCTIONS
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. Posted to fatfree digest by Jennifer Olson <jenolson@execpc.com> on Oct 15, 1999, converted by MM_Buster v2.0l.
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