Spaghetti Squash With Cherry Tomatoes And Ricotta Recipes

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SPAGHETTI WITH BURST CHERRY TOMATOES



Spaghetti with Burst Cherry Tomatoes image

Small tomatoes can now be found in any supermarket throughout the year. Nothing equals fresh local tomatoes, but these small varieties-cherry, grape, and so on-are a welcome alternative in the dark months. Most are grown in greenhouses and some are imported from places such as Israel and Mexico and have great flavor.

Provided by Liz Neumark

Categories     Garlic     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Summer     Healthy     Vegan     Oregano     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 10

4 cups cherry or grape tomatoes (about 40 tomatoes)
2 tablespoons olive oil, plus more to finish
Salt
1/2 teaspoon sugar
2 garlic cloves, chopped
1 teaspoon red chile flakes
1 tablespoon chopped fresh oregano, or a pinch dried
1 pound spaghetti
Freshly ground pepper
Grated Parmigiano-Reggiano (optional)

Steps:

  • Heat the oven to 400 degrees. Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well. Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. Remove the tomatoes from the oven and let them cool slightly. Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.
  • Bring a large pot of water to a boil over high heat. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and red chile flakes and sauté for about 1 minute.
  • Add the roasted tomatoes with their juices and the oregano. Use a spoon to break up the tomatoes and cook until they are heated through. When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. Cook the pasta according to the package instructions for al dente. Remove and reserve some of the pasta cooking water, then drain the pasta.
  • Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti. Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.
  • Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table.

SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA



Spaghetti Squash with Fresh Tomatoes and Ricotta image

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

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

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



Spaghetti Squash with Cherry Tomatoes and Ricotta image

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

1 15-ounce container part-skim ricotta
4 cloves garlic, thinly sliced
1/4 teaspoon cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
1/4 cup chopped fresh basil, plus 2 sprigs
1/4 cup chopped fresh oregano, plus 2 sprigs
1 large spaghetti squash (about 5 pounds)
1 tablespoon olive oil
1 medium onion, finely diced (2 cups)
2 pints cherry tomatoes, stems cut, halved
1/2 cup white wine
1/2 teaspoon salt
Olive-oil cooking spray

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.

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