After my recent trip to Italy, I’ve been feeling even more inspired to create healthier gluten free versions of some great Italian spaghetti dishes. AND this time around, I decided to experiment with one of my favourite cheeses growing up – ricotta!
I don’t consume dairy on a regular basis, but when I come across fresh, high-quality cheeses (like the ricotta cheese from Quality Cheese in Woodbridge) it’s an absolute MUST have!
There are a few ricotta inspired recipes I’ve been itching to try, but I wanted to start with this one since you can still find fresh tomatoes and basil in stores.
So, if you tolerate dairy well and are looking for a flavourful whole food “spaghetti” dish to try, I definitely recommend this one. It’s low carb, gluten & grain free!
“Spaghetti” with Ricotta & Cherry Tomatoes
INGREDIENTS: (serves 2-3)
1 large spaghetti squash
8 oz fresh ricotta cheese
15 cherry tomatoes (quartered)
10 fresh basil leaves (finely chopped)
2 garlic cloves (crushed, whole)
4 tbsp. extra virgin olive oil
Salt to taste
1. Cut spaghetti squash lengthwise and remove seeds with spoon. Bake at 400 for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. Use a fork to scrape out the strands of squash when done.
Note: Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
2. When spaghetti squash is close to done, heat olive oil in saucepan and add garlic, tomatoes and salt.
3. Cook for a few minutes until tomatoes soften and garlic begins to brown and then remove garlic cloves.
4. Add ricotta cheese and 1 cup of hot water to tomato sauce and stir. Let reduce for a few minutes.
5. Add spaghetti squash to saucepan. Toss and cook for 2 more minutes.
6. Remove from heat, toss in basil and serve.