2 cups grape tomatoes, halved lengthwise or quartered if large
1 tablespoon finely minced shallot
1 tablespoon red wine vinegar
1/4 teaspoon red chile flakes
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced fresh basil
One 2-pound spaghetti squash
1/3 cup whole-milk ricotta
In a medium bowl, combine the tomatoes, shallot, vinegar, chili flakes, garlic, 1 tablespoon basil oil, and 3/4 teaspoon salt. While preparing the spaghetti squash, set the tomatoes aside to marinade, stirring them every ten minutes.
Trim the top and bottom of the squash with a sharp knife, being careful to leave just enough of the inside flesh showing. Make ten to twelve 1/2-inch-deep slices all over the squash using a sharp paring knife. In a medium glass heatproof bowl, place the squash, and microwave on high for 5 minutes. Flip the squash over carefully, then microwave on high for a further 5 minutes, or until a fork can easily pierce the exposed flesh.
Split the squash in half lengthwise once it has cooled enough for you to handle it. Scoop out the seeds with a spoon and throw them away. Then, transfer the squash strands to a medium bowl after loosening them with a fork. Add 1 teaspoon salt and the 2 tablespoons of olive oil that are left. Gently rub the salt and oil into the squash with your hands. Place the squash on a serving plate, then top with the tomato mixture (along with all of its juices). Ricotta portions are added on top, and the leftover basil is garnished. Warm or room temperature serving recommended.