Spaghetti Squash with Fresh Tomatoes, Spinach and Ricotta
Healthy, delicious, savory, herbaceous, garden fresh! Spaghetti squash is mixed with an incredible sauce of garden fresh, grape tomatoes, fresh basil, wine, garlic, and onion, then stir in fresh spinach, ricotta, mozzarella and parmesan and finally bake it! How on earth could this not be amazing!
Author: Ruth Guerri
Recipe type: pasta
- 1 spaghetti squash (approx. 3 lbs)
- 1 Tbs of extra virgin olive oil
- salt & pepper for squash
- 1 Tbs of olive oil
- 2 cups of grape tomatoes, halved
- 1 small red or white onion, finely chopped (1 cup)
- 4 garlic cloves, smashed and chopped
- ¾ cup of tomato sauce
- ¼ cup of dry red wine
- 1 tsp of dried oregano
- 2 tsp of kosher salt
- ½ tsp of pepper
- 1 tsp of sugar
- 6 oz of fresh baby spinach leaves
- 1 heaping cup of part-skim ricotta cheese
- ⅔ cup of shredded part-skim mozzarella cheese, divided
- 6 Tbsp of freshly grated Parmesan cheese, divided
- 10 - 12 fresh basil leaves, torn into small pieces
- Preheat oven to 400° and lightly oil a baking sheet.
- Carefully cut the squash in half, remove the seeds, drizzle with olive oil, season with salt & pepper. Place on the baking sheet cut side down and bake for 45 minutes.
- Meanwhile, heat the oil in a large skillet, cast iron if you have one, over medium-high heat; add in tomatoes and let cook undisturbed for 2 minutes, stir and cook another 2 minutes.
- Then add in the onion and garlic and cook for 2- 3 minutes. Stir in tomato sauce, wine, oregano, salt, pepper and sugar, simmer for 4-5 minutes.
- Add spinach, cook and stir until wilted, 1 minute. Remove from the heat.
- Stir in the ricotta, ⅓ cup of mozzarella, 3 Tbs of Parmesan and basil.
- Using a fork, scrape out the spaghetti squash strands and add them to the skillet; toss to coat.
- If not using a cast iron skillet, transfer to a 2 qt baking dish; sprinkle with remaining mozzarella and parmesan.
- Bake for 15 - 20 minutes at 375 degrees until golden and beautiful! Enjoy!