Description
A gourmet recipe for spaghetti squash pasta that offers a unique twist on traditional pasta dishes.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides, then season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 40-50 minutes until tender.
- While the squash roasts, heat a skillet over medium heat and add minced garlic. Sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook until softened, about 5 minutes.
- Once the squash is done, scrape the flesh with a fork to create spaghetti-like strands.
- Combine the squash strands with the sautéed tomatoes and garlic in the skillet.
- Add Parmesan cheese, basil, and red pepper flakes. Mix well to combine.
- Serve topped with dollops of ricotta cheese and additional basil for garnish.
Notes
- For added protein, consider adding cooked chicken or shrimp.
- Experiment with different herbs like oregano or thyme for flavor variations.
- For a vegan option, substitute ricotta with tofu or cashew cream.
- Drizzle balsamic reduction for an elevated presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: spaghetti squash, pasta, vegetarian, gourmet