| 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.
A Message from our Provider:
“Your pain touches God’s heart”