Food Network Recipes Spaghetti Squash

Spaghetti Squash with Fresh Tomatoes and Ricotta

WebJan 26, 2017 · Directions. Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon …

1. 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.
2. 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.
3. 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.

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Low Sodium Spaghetti Squash Tasty, Healthy Heart …

WebJul 23, 2019 · 4. Scoop out the stingy seeds in the center and lightly brush with olive oil and sprinkle with Za’atar spice or pepper. 5. Place squash …

1. Preheat oven to 400 degrees Fahrenheit and have a metal baking sheet with rim ready.
2. Using a short, sharp knife, stab 6-8 slits like a dotted line along the length of the squash where you will slice the squash in half.
3. Then microwave the squash with the slits up for about 4 minutes; and let cool slightly.
4. The squash should now be able to be more easily cut with a much lower resistance. Place squash on cutting board and slice about ½” of the stem and bottom off then slice along the dotted line of slits in half.

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