SPAGHETTI SQUASH WITH CHERRY TOMATOES AND RICOTTA

Spaghetti Squash with Cherry Tomatoes and Ricotta image

Provided by Martha Stewart

Number Of Ingredients 13

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1 15-ounce container part-skim ricotta
4 cloves garlic, thinly sliced
1/4 teaspoon cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes
1/4 cup chopped fresh basil, plus 2 sprigs
1/4 cup chopped fresh oregano, plus 2 sprigs
1 large spaghetti squash (about 5 pounds)
1 tablespoon olive oil
1 medium onion, finely diced (2 cups)
2 pints cherry tomatoes, stems cut, halved
1/2 cup white wine
1/2 teaspoon salt
Olive-oil cooking spray

Steps:

Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight.
Heat oven to 350 degrees. Place sliced garlic on a baking pan coated with olive-oil cooking spray. Bake 15 minutes; stir every 3 minutes. Remove pieces as they turn golden; set aside. Place drained ricotta, red pepper, 3 tablespoons basil, and 3 tablespoons oregano in a bowl; combine. Cover with plastic wrap; set aside. Halve squash lengthwise; remove seeds. Place a sprig of basil and a sprig of oregano in each half. Coat a baking pan with olive-oil cooking spray; carefully place squash, cut-sides down, on tray. Transfer to oven; bake until skin yields to pressure and flesh is soft, about 1 hour.
Heat a large saute pan over medium-high heat. Add olive oil, minced garlic, and onion to pan; cover. Cook until translucent, about 5 minutes. Remove lid; add tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy, about 5 minutes. Stir in remaining basil and oregano. Remove herbs from squash; discard. Pull strands from squash with a fork; transfer to a serving bowl. Top with tomato mixture, ricotta, and garlic slices; serve.