Spaghetti Squash with Roasted Tomatoes and Ricotta Recipe | Vegetarian Times Skip to main content

Spaghetti Squash with Roasted Tomatoes and Ricotta

This recipe not only makes the most of oven space, it uses the heat in two different ways. Spaghetti squash is steamed in a baking dish near the bottom of the oven, while the vegetables for the sauce are roasted up high.



Ingredient Line: 
1 2-lb. spaghetti squash, halved, seeds removed
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2 pt. cherry tomatoes
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1 large red onion, cut into wedges
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1 15-oz. can chickpeas, rinsed and drained
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2 ½ Tbs. garlic oil, such as Garlic Gold
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1 Tbs. minced fresh thyme
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1 Tbs. minced fresh rosemary
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1 cup nonfat ricotta cheese
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4 Tbs. grated Romano cheese, optional
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½ tsp. red pepper flakes


1. Set one oven rack to bottom position of oven and another several levels up. Preheat oven to 375°F. Coat baking sheet with cooking spray; fill 13x9-inch baking dish with 1 inch water.

2. Lay spaghetti squash cut-side down in water-filled baking dish. Scatter cherry tomatoes, onion wedges, and chickpeas on prepared baking sheet. Drizzle oil over tomato mixture, and sprinkle with thyme and rosemary. Season with salt and pepper, if desired, and toss mixture to coat with oil and seasonings.

3. Place spaghetti squash on lower oven rack and tomato mixture on top rack. Bake 1 hour. Turn off oven, and remove squash; leave tomato mixture inside oven.

4. Cool squash 15 minutes. Scrape spaghetti-like strands out of shell and into large bowl with fork. Divide among 6 bowls. Remove tomato mixture from oven; stir to combine, then spoon over spaghetti squash. Top each serving with ricotta cheese, and sprinkle with Romano cheese, if using, and red pepper flakes.

Nutrition Information: 

11 g
Total Fat: 
7 g
Saturated Fat: 
1 g
30 g
3 mg
315 mg
6 g
7 g
Serves 6

Comments on this Recipe

I'm really surprised by all the positive reviews of this recipe. There's nothing fundamentally wrong with it - the veggies smell great while they're roasting and the spaghetti squash is tasty. That said, when you put all the ingredients together, especially with the ricotta, the flavors cancel one another out. You end up with a bowl of veggies with some ricotta cheese on it. Not very much flavor. I don't think I would make this recipe again. There are more flavorful ways to use spaghetti squash and to roast tomatoes. At minimum, I would replace the ricotta cheese with something like feta or goat cheese.

This is the BEST dish ever! It was so easy to make and absolutely delicious. The chickpeas get all nutty from being roasted and the ricotta cheese makes it all creamy. Amazing dish!

This is delicious!!! Easy meal and SO tasty! My carb/meat loving hubs LOVES THIS! I've already made it twice in one week!

Really tasty and so easy. My picky boyfriend even liked it! I will definitely make it again.

It was delicious. Everybody at the table even non-vegetarian loved it!

oh this was sooo good! i tried it for the first time tonight. I pretty much stuck to the recipe, but substituted feta for ricotta. delicious!!!!

This was a good recipe for my first attempt at Spaghetti Squash. The only thing I would do differently is not cut the squash before I cook it. Do it if you have a super sharp knife but if not, pierce it and throw it in the microwave or oven or slow cooker and cut it after. Also, didn't include the ricotta because of the whole lactose deal but the dish still turned out great!

I was excited to make this recipe after everyone's great reviews, but I thought it was not tasty at all. I followed the directions exactly, but the combination of flavors and ricotta cheese was just gross to me. I made my boyfriend eat the leftovers, but even he didn't really like it. I think I'll stick to spaghetti squash with pesto; it's delicious and simple!

I LOVE this! The first time I made it was my first time cooking spaghetti squash. This was over a year ago and I had somehow forgotten about it until seeing spaghetti squash again at the market yesterday and I am so glad that I dug the recipe out to make it again, because it is simply delicious! This second time making it, I substituted a can of white Italian beans because I was out of chickpeas and I added some quartered large tomatoes because I didn't have quite enough cherries and used half white and half red onions. I also didn't have any garlic oil, so I drizzled with a generous amount regular olive oil and then added a chopped clove of garlic and a couple whole cloves (I love garlic and enjoyed having the whole roasted cloves in with the tomato mixture). The recipe is delicious, easy and very forgiving of substitutions. Next time I might double the roasted tomato topping and use in sandwiches or blend for a spread.

I thought this recipe was good, and only gave it a 3 star because I made substitutions and omitted some ingredients. I used whole ripe cut up tomatoes and added a couple of smashed garlic cloves to the roasted vegetable pan along with the onion. I also use whole milk ricotta and omitted the chickpeas. I agree with SK if you use a 2 lb spaghetti squash I'd also double the roasted vegetables. I'm also skeptical that this recipe serves 6, perhaps as a side and not main entree.

Looks tasty

I used this recipe as a guideline and it was wonderful and satisfying. I used a really good home frozen/canned tomato mix, less onion, some red pepper, added a little canned artichoke and a lot of garlic. I omitted the ricotta due to the lactose issue. It was great and my guest enjoyed it.

It was delicios, thank you