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"Spaghetti" with Ricotta & Cherry Tomatoes

"Spaghetti" with Ricotta & Cherry Tomatoes is fresh and flavourful! This simple whole food dish is easy to prepare and only requires 6 simple ingredients. It's the perfect dish during the summer months when fresh basil and cherry tomatoes are abundant.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: Gluten Free, Grain Free, Italian, Low-Carb
Servings: 2

Ingredients
 

  • 1 large spaghetti squash
  • 8 oz fresh ricotta cheese
  • 15 cherry tomatoes, quartered
  • 10 fresh basil leaves, finely chopped
  • 2 cloves garlic, crushed, whole
  • 4 tbsp extra virgin olive oil
  • 1 cup hot water
  • Sea salt , to taste

Instructions
 

  • Cut spaghetti squash lengthwise and remove seeds with spoon. Bake at 400F for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash when done.
  • When spaghetti squash is almost done, heat olive oil in saucepan (medium heat) and add garlic, tomatoes and salt.
  • Cook for a few minutes until tomatoes soften and garlic begins to brown and then remove garlic cloves.
  • Add ricotta cheese and 1 cup of hot water to tomato sauce and stir. Let reduce for a few minutes.
  • Add spaghetti squash to saucepan. Toss and cook for 2 more minutes.
  • Remove from heat, toss in basil and serve.

Notes

Note on spaghetti squash: Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
Keyword basil, cherry tomatoes, healthy italian recipes, pasta, ricotta, spaghetti, spaghetti squash