SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA
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.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
SPAGHETTI SQUASH WITH CHERRY TOMATOES AND RICOTTA
Juicy cherry tomatoes cooked with garlic and onion form a "sauce" for spaghetti squash garnished with herbed ricotta.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Number Of Ingredients 13
Steps:
- 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 degrees. 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, 3 tablespoons basil, and 3 tablespoons 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 a serving bowl. Top with tomato mixture, ricotta, and garlic slices; serve.
SPAGHETTI SQUASH WITH TOMATOES
This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.
Provided by kamgriz
Categories Vegetable
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook squash til done using any method you prefer- bake, boil, steam, microwave.
- When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
- Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
- When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.
Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7
SPAGHETTI SQUASH I
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Provided by Bob Cody
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g
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