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.
- 1 2-lb. spaghetti squash, halved, seeds removed
- 2 pt. cherry tomatoes
- 1 large red onion, cut into wedges
- 1 15-oz. can chickpeas, rinsed and drained
- 2 ½ Tbs. garlic oil, such as Garlic Gold
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh rosemary
- 1 cup nonfat ricotta cheese
- 4 Tbs. grated Romano cheese, optional
- 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 13×9-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.