Spaghetti Squash Pasta Diavola

Directions

1. Using a fork, puncture spaghetti squash evenly around it to allow steam to escape. Microwave in 2 minute increments until tender and the shell is easily cut, approximately 5-10 minutes.
2. While the squash is cooking, in a heavy bottomed pan, heat 2 tablespoons of olive oil over medium-high heat. Add cherry tomatoes and allow to cook untouched for 3-4 minutes until the tomatoes begin to char and blister. Stir the tomatoes, then add pine nuts and garlic and cook for another 1-2 minutes, stirring occasionally. Remove pan from heat and using the back of a fork or spoon, gently crush tomatoes to break them up and release their juices. 
3. Once the squash has finished cooking, halve squash lengthwise and scoop out seeds. Discard the seeds. Using a fork, scrape squash crosswise to pull strands from shells and place them into a large bowl; discard outer shells. To bowl, add tomato mixture, Kikkoman® Szechuan Spicy Sauce, black olives, parmesan cheese, anchovies (if desired), salt and pepper. Stir to combine.
4. Heat remaining 1 tablespoon of olive oil in a saute pan over medium heat. Add the contents of the bowl to the pan and cook for 5-10 minutes, stirring occasionally, until all ingredients are heated through.
5. Transfer squash to individual serving bowls. Garnish with a dollop of ricotta cheese, if desired.