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Spaghetti Squash With Cherry Tomatoes And Ricotta

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

1		Container, 15 ounce part
		skim ricotta
4		Cloves garlic, thinly
		sliced plus
1/4	t	Minced
1/4	t	Crushed red pepper flakes
1/4	c	Chopped fresh basic, plus 2
		sprigs
1/4	c	Chopped frsh oregano, plus 2
		sprigs
1		Spaghetti squash, about 5
		lbs.
1	T	Olive ol
1		Onion, finely diced 2
		cups
2	pt	Cherry tomatoes, stems cut
		halved
1/2	c	White wine
1/2	t	Salt
		Olive oil cooking spray

INSTRUCTIONS

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. 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. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 174 Calories From Fat: 73 Total Fat: 8.3g Cholesterol: 22mg Sodium: 307.2mg Potassium: 374.2mg Carbohydrates: 13.1g Fiber: 1.6g Sugar: 1.8g Protein: 9.4g