Tuesday, March 4, 2014

Recipe of the Week!

Baked Spaghetti Squash with Tomato and Ricotta
I found this recipe as part of a list of vegetarian recipes for Thanksgiving. I made it awhile ago. I think we ate is as a side dish to something, and then I took leftovers for lunch for a few days. I liked it. It was something different. Matt, on the other hand, not a fan. The good news is that it was super easy. I think I used leftover tomato sauce from making pizza and then supplemented with some Wegmans tomato basil sauce. I'm sure any tomato sauce would do. 

1 large spaghetti squash
½ cup tomato sauce
½ cup ricotta
salt & pepper to taste

Preheat the oven 375°F. Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife. Allow to cool enough to touch. Then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. Place the spaghetti squash in a dish towel, and squeeze out some of the moisture, Place in a mixing bowl, then toss together with the salt and tomato sauce. Add half of the ricotta and gently toss until the ricotta is just slightly broken up but not totally incorporated. Pour the squash into a small casserole dish or oven-safe bowl, dot with the remaining ricotta, and bake under the broiler until browned on top, about 5 minutes.

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