Instructions: 1. Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top, let drain, refrigerated, for 3 hours or overnight.

2. Heat oven to 350. Place sliced garlic on a baking pan coated with olive-oil cooking spray. Bake 15 minutes, stir every 3 minutes. Remove pieces as they turn golden; set aside. Place drained ricotta, red pepper, oregano in a bowl, combine. Cover with plastic wrap; set aside. Halve squash lengthwise, remove seeds. Place a sprig of Basil and a sprig of oregano in each half. Coat a baking pan with olive oil cooking spray; carefully place squash cut sides down, on tray. Transfer to oven; bake until skin yields to pressure and flesh is soft, about 1 hour.

3. Heat a large saute pan over medium-high heat. Add olive oil, minced garlic, and onion to pan;cover. Cook until translucent about 5 minutes.

Remove lid; add tomatoes, wine, and salt. Cook uncovered until tomatoes are juicy, about 5 minutes. Stir in remaining Basil and oregano. Remove herbs from squash; discard. Pull strands from squash with a fork; transfer to serving bowl. Top with tomatoe mixture, ricotta, and garlic slices; serve.

Tip: Very very garlicky-may want to omit slices added in last step.

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