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Spaghetti Squash with Tomato and Ricotta Sauce

1 1/2 pounds of ripe Heirloom tomatoes

5 Tablespoons of garlic and truffle flavored olive oil

1 large Spaghetti Squash

4 ounces of ricotta slata cheese, diced


Chop to tomatoes roughly- bite size pieces (remove the cores and seeds)

Put the tomatoes into a bowl and add the olive oil and salt and peppers -- let sit covered at room temperature for at least one hour

Prepare the spaghetti squash

Cover the squash with some olive oil and sea salt-- then remove into pasta like strips

Taste your tomatoes and reseason if needed.

Mix the tomatoes and squash together (toss) and add salt and pepper to taste. Sprinkle the cheese on top and serve


This is a great summertime meal - very light but delicious especially if you grow your own tomatoes or if you buy some that are locally grown

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