Ingredients

• 1 lg spaghetti squash
• 15 oz ricotta cheese
• 4 cl garlic, thinly sliced
• 1/4 t garlic, minced
• 1/4 t crushed red pepper flakes
• 1/4 C fresh basil, chopped
• 1/4 C fresh oregano
• 1 medium onion, finely diced
• 2 pts cherry tomatoes, halved
• 1/2 C white wine

Instructions

1. Cut the squash lengthwise in half, scoop out the seeds, then roast upside down in 1/2-inch of water at 350 until the skin yields to pressure. Scrape the squash into a bowl using a fork.
2. Saute the sliced garlic in oil until golden. Remove from heat.
3. Combine the ricotta, red pepper, 3T basil, 3T oregano and reserve.
4. Sauté the onion in olive oil until translucent. Add the minced garlic and heat until fragrant. Add the tomatoes, wine and salt and cook until the tomatoes are juicy, about 5 minutes. Stir in remaining basil and oregano.
5. Plate the squash, top with the tomatoes, roasted garlic, and the ricotta mixture, and serve.

Source: unknown

Contributed by: Skip