Pumpkin spaghetti with fresh tomatoes and ricotta

Ingredients:

• 2 cups grape cherry tomatoes, halved lengthwise or cut into 4 large pieces
• 1 tbsp finely chopped shallot
• 1 tbsp red wine vinegar
• 1/4 tsp red chili pepper flakes
• 1 small clove of garlic, grated on a fine grater
• 3 tbsp. l. olive oil
• 2 tablespoons thinly sliced ​​basil
• 1 spaghetti squash (900 g)
• 1/3 cup whole milk ricotta

Preparation:

1. In a medium bowl, combine the tomatoes, shallots, red wine vinegar, red pepper flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil, and 3/4 teaspoon salt. Let marinate while the squash cooks, stirring every 10 minutes.
2. Carefully cut off the top and bottom of the pumpkin, removing just enough to expose the flesh. Using a sharp paring knife, make 10-12 slits across the entire surface, about 1/2 inch deep. Place the pumpkin in a medium ovenproof glass bowl and microwave on high for 5 minutes. Carefully flip the pumpkin over and microwave on high for about 5 more minutes, until a fork easily pierces the flesh.
3. Let the pumpkin cool enough to handle and cut it in half lengthwise. Using a spoon, scoop out the seeds and discard them. Then, using a fork, pull out the strings of the pumpkin and transfer them to a medium bowl. Add the remaining 2 tablespoons of olive oil and 1 teaspoon of salt. Using your hands, gently work the oil and salt into the pumpkin. Transfer to a platter and pour the tomato mixture (including the liquid) over the top. Spoon the ricotta over the top and garnish with the remaining basil. Serve warm or at room temperature.