Spaghetti Squash with Roasted Tomatoes and Ricotta

By Demi

Ingredients

• 1 2lb spaghetti squash, halved, seeds removed
• 2 pt. cherry tomatoes
• 1 large red onion, cut into wedges
• 1 15oz can chickpeas, rinsed and drained
• 2 1/2 tbsp garlic oil
• 1 tbsp minced fresh thyme
• 1 tbsp minced fresh rosemary
• 1 cup nonfat ricotta cheese
• 2 tbsp grated romano cheese, optional
• 1/2 tsp red pepper flakes

Preparation

Step 1

Set one oven rack to bottom position of oven and another several levels up. Preheat oven to 375F. Coat baking sheet with cooking spray; fill 13x9 inch baking dish with 1 inch water.

Lay spaghetti squash cut side down in water filled baking dish. Scatter cherry tomatoes, onion wedges, and chickpeas on prepared baking sheet. Drizzle oil over tomato mixture, and sprinkle with thyme and rosemary. Season with salt and pepper, if desired, and toss mixture to coat with oil and seasonings.

Place spaghetti squash on lower oven rack and tomato mixture on top rack. Bake 1 hour. Turn off oven, and remove squash; leave tomato mixture inside oven.

Cool squash 15 minutes. Scrape spaghetti-like strands out of shell and into large bowl with fork. Divide among 6 bowls. Remove tomato mixture from oven; stir to combine, them spoon over spaghetti squash. Top each serving with ricotta cheese, and sprinkle with Romano cheese, if using, and red pepper flakes.