Pumpkin Spaghetti (Yellow Squash) with Fresh Tomatoes and Ricotta

Tired of pasta or keeping an eye on your figure and afraid of them like fire? There is a decent alternative – pumpkin spaghetti, and you don’t need a single gram of flour to make them! The secret is in a special pumpkin variety, whose fibers look like thin spaghetti. This recipe can be safely recommended to anyone who wants to add more delicious vegetable dishes to their lives. Turkey meatballs are also ideal. This recipe will be especially tasty for those who do not really like the oven and prefer to cook in the microwave.

Summary

Ingredients

• 2 tablespoon. cherry tomatoes, cut in half lengthways
• 1 tbsp finely chopped shallots
• 1 tbsp red wine vinegar
• 0.25 teaspoon red chili pepper flakes
• 1 small clove of garlic, finely grated
• 3 tbsp olive oil
• 2 tbsp thinly chopped basil
• 1 yellow squash (900 gr.)
• 0.3333 Art. whole milk ricotta

Instructions

1. In a medium bowl, combine tomatoes, shallots, wine vinegar, red pepper flakes, garlic, 1 tbsp olive oil, 1 tbsp basil and 3/4 teaspoon. salt. Leave to marinate while the pumpkin is cooking, every 10 minutes. stir.
2. Carefully cut off the top and bottom of the pumpkin, cutting just enough to reveal the inner flesh of the pumpkin. Use a sharp fruit knife to make 10-12 punctures to make cuts about 1.2 cm deep across the entire surface. Place the pumpkin in a medium-sized heat-resistant glass bowl and microwave for 5 minutes. at high power.
3. Gently flip the pumpkin over and microwave on high power for about 5 minutes more, until the fork can easily pierce the visible flesh.
4. Let the pumpkin cool so you can hold it and cut it in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then, using a fork, draw out the pumpkin fibers and transfer them to a medium bowl.
5. Add the remaining 2 tbsp olive oil and 1 teaspoon. salt. Use your hands to gently whisk the butter and salt into the pumpkin. Transfer to a serving dish and pour over the tomato mixture (along with the liquid).
6. Spoon the ricotta on top and garnish with the remaining basil. Serve the spaghetti warm or at room temperature.