Today, Leah’s recipe is all about fun, fresh and funky veggies that make one delicious meal. During this fall season, we saw huge amounts of squashes and seasonal produce in our groceries, inspiring some creative recipes to bring those delicious flavors together. In order to liven up your traditional squash recipe, Leah was inspired to put a little twist on spaghetti and opted to use spaghetti squash in lieu of pasta!
This dish is a hearty vegetarian meal that pairs well with French bread, or would accompany a traditional Italian meal perfectly. Flavors of fresh tomatoes and basil shine through in the sauce, pairing well with the stringy squash, making this dish delicious and a lot of fun!
So go ahead and play with your food a little. You won’t be sorry you did!
1 medium spaghetti squash
4 roma tomatoes
1 large onion, sliced thinly
2 Cups Heavy Cream
4 cloves fresh garlic, minced
2 Cups ricotta cheese
Sliced fresh mozzarella
1 bunch fresh basil
Olive oil, salt and pepper
- Wash the outside of the squash and cut it in half lengthwise. Use a metal spoon and remove the seeds
- Put the halves, cut side down into a baking dish. Fill the dish with water until it comes 1 inch up the sides of the squash.
- Bake the squash for 40 minutes at 400 degrees.
- Meanwhile, in a large skillet, melt the 2 T of butter over medium heat and add the thinly sliced onions. Let them cook until they start to caramelize. Add the minced garlic and let it cook for 6-7 minutes. Turn down the heat and add the heavy cream and the ricotta cheese. Keep cooking until it is all melted and smooth. Add salt and pepper to taste.
- Wash the roma tomatoes and cut the stem end off. Wash the basil, slice it into long strips, and set it aside.
- When the squash has baked for 40 minutes, pull it out of the oven, drain the water and flip the squash halves over. Turn the oven down to 375 degrees.
- Salt and pepper the squash. Pour the sauce evenly over both halves of the squash. Top each half with 2 roma tomatoes (cut side of the tomato down) Cover with slices of fresh mozzarella.
- Drizzle it all with olive oil and pop it back into the oven for another 20 minutes.
- After it has baked, put a squash half on each plate and sprinkle with the fresh basil.
- The squash will be soft enough to eat with a fork. Scrape the squash into long strings (don’t eat the shell). As you pull the squash out of the shell, it will mix with the tomatoes and the cheese sauce creating a pasta like dish!