Last night I learned to really love spaghetti squash. One of my best friends grew up having spaghetti squash on a regular basis, but I don’t remember ever so much as laying eyes on them until she showed me one sometime in college. And I have to admit, I wasn’t sold. Don’t get me wrong, I love all sorts of fall/winter squash (and am even learning to love summer squash), but the idea of substituting anything for pasta seemed to be blasphemy (it still does).
But then yesterday happened. I remembered seeing this recipe for baked spaghetti squash on one of my new favorite blogs Big Girls Small Kitchen. I was intrigued, and I didn’t feel like eating pasta or other heavy grains. I knew I had most of a pint of sugar plum tomatoes, so I picked up a spaghetti squash and a tub of ricotta on my way home.
Put it all together and what have you got? Bibbity bobbity boo. Wait no—I mean a really delicious dinner (plus lunch for the next day!) of spaghetti squash with roasted tomatoes, basil, and ricotta. It’s warm, comforting, creamy, and just delightful. And healthy! So make it and enjoy.
Baked Spaghetti Squash with Roasted Tomatoes, Basil, and Ricotta
What you’ll need:
- 1 medium-to-large spaghetti squash
- 1 pint small tomatoes (cherry or sugar plum will work fine)
- 2-3 garlic cloves, skin on
- 1 c ricotta
- Handful fresh basil, chopped
- 1 tbsp dried herbs (any mix of oregano, basil, thyme, red pepper flakes, will work)
- Olive oil
- Salt & pepper
- Grated parmesan/pecorino for topping, optional (but highly recommended)
Do it to it:
- Preheat oven to 375°F
- Prep your squash: slice it in half and scoop out the seeds and stringy stuff. Rub with some olive oil, sprinkle some salt and pepper on those suckers, and place them on a baking sheet cut-side up in the oven for about 25 minutes.
- Prep your ‘maters: halve them, toss them with a little olive oil, salt and pepper, garlic cloves, and your dried herbs. Spread on a foil-lined baking sheet and put them in the oven. Keep an eye on them, they will only need about 15-20 minutes to become soft little bites of tart joy.
- After the first 20-25 minutes, flip your squash over so the cut side is down and continue to cook them for another 5-10 minutes until tender. Your tomatoes should already be chilling on the counter at this point, and once your squash is tender pull it out to cool off for a bit as well.
- Once you can handle the squash, scrape out the spaghetti insides (it’s such a surprise even though you know it’s coming)…get those into a bowl.
- Toss in your roasted tomatoes, peeled roasted garlic, ricotta, basil, and another pinch of salt and pepper. Mix everything together and give it a little taste, adjust seasoning as needed.
- Pour into a small baking dish, top with a little bit of grated parmesan/pecorino and put back into the oven. Bake about 15 minutes, until bubbly with a brown top.
- Eat up. Have seconds. It’s a bunch of squash, for crying out loud!
Disclaimer: it will be crunchy. That might be a little weird…and, if you’re like me, you’ll Google “is my spaghetti squash supposed to be crunchy?”…and the answer is yes, that’s perfectly fine. You’re welcome for actually looking that up so you don’t have to have it in your browser history 🙂
Okay for real though. Go enjoy!