Spaghetti Squash With Roasted Tomatoes

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READY IN: 1hr
Recipe by Chef mariajane

I love Spaghetti Squash - and this is a great dish - Stir in 1/4 cup grated Parmesan cheese or nutritional yeast into the cooked and shredded squash, if desired. Both offer lovely, cheesey, nutty flavors.

Ingredients Nutrition

Directions

  1. Heat and seed squash. Bake cut side down, on greased baking sheet in 400F oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands inot a bowl; stir in half each of the salt and pepper; keep warm.
  2. Meanwhile, in a 13x9-inch glass baking dish, toss together tomaotoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400F oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 20 minutes. Mound squash on platter; spoon tomato mixture over top.

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