Spaghetti Squash with a Ricotta and Roasted Tomato Cream Sauce
A perfect recipe to use up those beautiful late summer tomatoes – this cheesy, creamy spaghetti squash will not disappoint!
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan, place your spaghetti squash flesh side-up. Drizzle a tablespoon of olive oil between the halves, and season with salt and pepper.
  2. Evenly spread the cherry tomatoes in a separate large pyrex pan. Drizzle the tomatoes with a tablespoon of olive oil, and season with salt and pepper.
  3. Roast the spaghetti squash and tomatoes for 45 minutes.
  4. In a large pan, add the final remaining tablespoon of olive oil over medium heat. Once hot, add the onion and cook for 8-10 minutes, stirring occasionally. Add the garlic, and saute for an additional 3-4 minutes.
  5. Add the tomato sauce, fire-roasted diced tomatoes, and heavy cream to the sauce pan.
  6. Stir in the Ricotta and Parmesan cheese, fresh basil, crushed red pepper flakes, garlic salt and pepper. Let simmer on low.
  7. Once the spaghetti squash and tomatoes are finished roasting, let the spaghetti squash cool until ready to handle. Add the roasted tomatoes to sauce, stirring to combine.
  8. Once the spaghetti squash is cool, scrape the squash into the tomato sauce, tossing until combined. Serve hot, and top with additional Ricotta and Parmesan cheese. Enjoy!
  9. [Optional: Add chicken, sausage, or shrimp!]
Recipe Notes

Our wine choice: the 2012 King Estate Acrobat Pinot Noir. A lighter red with notes of cherry, raspberry, and a lingering finish — it’s a perfect wine to pair with this spaghetti squash dish. Cheers!

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 Spaghetti Squash with a Ricotta and Roasted Tomato Cream Sauce
A perfect recipe to use up those beautiful late summer tomatoes - this cheesy, creamy spaghetti squash will not disappoint!
Spaghetti Squash with a Ricotta and Roasted Tomato Cream Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Spaghetti Squash with a Ricotta and Roasted Tomato Cream Sauce
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan, place your spaghetti squash flesh side-up. Drizzle a tablespoon of olive oil between the halves, and season with salt and pepper.
  2. Evenly spread the cherry tomatoes in a separate large pyrex pan. Drizzle the tomatoes with a tablespoon of olive oil, and season with salt and pepper.
  3. Roast the spaghetti squash and tomatoes for 45 minutes.
  4. In a large pan, add the final remaining tablespoon of olive oil over medium heat. Once hot, add the onion and cook for 8-10 minutes, stirring occasionally. Add the garlic, and saute for an additional 3-4 minutes.
  5. Add the tomato sauce, fire-roasted diced tomatoes, and heavy cream to the sauce pan.
  6. Stir in the Ricotta and Parmesan cheese, fresh basil, crushed red pepper flakes, garlic salt and pepper. Let simmer on low.
  7. Once the spaghetti squash and tomatoes are finished roasting, let the spaghetti squash cool until ready to handle. Add the roasted tomatoes to sauce, stirring to combine.
  8. Once the spaghetti squash is cool, scrape the squash into the tomato sauce, tossing until combined. Serve hot, and top with additional Ricotta and Parmesan cheese. Enjoy!
  9. [Optional: Add chicken, sausage, or shrimp!]
Recipe Notes

Our wine choice: the 2012 King Estate Acrobat Pinot Noir. A lighter red with notes of cherry, raspberry, and a lingering finish -- it's a perfect wine to pair with this spaghetti squash dish. Cheers!

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