Spaghetti Squash with Roasted Tomatoes and Ricotta

Spaghetti Squash with Roasted Tomatoes and Ricotta

Spaghetti Squash with Roasted Tomatoes and Ricotta

By Vegetarian Times
Serves 6

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Details
  • Servings:   6
  • Calories:   253
  • Protein:   13g
  •  
  • Fiber:   9g
  • Sugar:   12g
  • Carb Total:   30g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   9g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 1 2-lb. spaghetti squash, halved, seeds removed
  • 2 pt. cherry tomatoes
  • 1 large red onion, cut into wedges
  • 1 15-oz. can chickpeas, rinsed and drained
  • 2 1/2 Tbs. garlic oil, such as Garlic Gold
  • 1 Tbs. minced fresh thyme
  • 1 Tbs. minced fresh rosemary
  • 1 cup nonfat ricotta cheese
  • 4 Tbs. grated Romano cheese, optional
  • 1/2 tsp. red pepper flakes
Instructions

Spaghetti Squash with Roasted Tomatoes and Ricotta serves 6 original recipe by Vegetarian Times.

View original preparation instructions

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