Roasted Tomato Basil Spaghetti Squash

This dish has all the great taste of spaghetti without the gluten or heavy feeling pasta can leave you with. It’s a clever and delicious way to enjoy your veggies. If you have not tasted spaghetti squash before, you are in for a treat.

OLYMPUS DIGITAL CAMERA

Ingredients:

Medium/Large sized spaghetti squash

1 pint cherry tomatoes

8-10 basil leaves

Approx. 4 Tbsp. olive oil divided

1 Tbsp. balsamic vinegar

4 cloves of garlic

salt & pepper

OLYMPUS DIGITAL CAMERA

Method of Prep:

Preheat oven to 400°F.

Cut the stem end off the spaghetti squash.

Cut the spaghetti squash in half and scoop out the seeds and center pulp.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Line a baking sheet with parchment of paper.

Brush the cut side of the spaghetti squash and place them face down on the baking sheet.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA

Bake in the oven for 40 mins.

Meanwhile, while the spaghetti squash is starting to bake, prepare the cherry tomatoes by tossing them in the balsamic vinegar, 1 Tbsp. of the olive oil, 1/2 tsp. salt and 1/4 tsp. pepper.

Line a second baking sheet with parchment and spread the coated tomatoes on the sheet.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Peel the garlic cloves and wrap in a small square of aluminum foil.

The tomatoes roast in the oven for 25 mins. After the squash has gotten a 15 min. head start put the sheet pan of tomatoes in the oven as well. The aluminum foil packet of garlic can go in on the same sheet pan. Allow the garlic to roast in the oven for the duration of the time.

When the timer dings, remove the spaghetti squash, tomatoes, and garlic from the oven.

Allow the squash to cool for 5 mins.

Smash the garlic in a medium sized bowl, add the tomatoes.

With a fork, begin to scrape the inside of the spaghetti squash, being careful not to dig too deep.

OLYMPUS DIGITAL CAMERA

Add to the garlic and tomatoes, tossing with 1 Tbsp. of the olive oil, 8-10 basil leaves, and salt & pepper to taste.

Serve hot, enjoy!!

Serves 2

OLYMPUS DIGITAL CAMERA

Tags: , , , , , , , ,

Categories: Main Dishes

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

5 Comments on “Roasted Tomato Basil Spaghetti Squash”

  1. January 27, 2014 at 3:14 pm #

    Look and want to eat. I will come here daily. Thank you!

  2. January 27, 2014 at 8:16 pm #

    This sounds DELICIOUS, thanks for sharing! I love spaghetti squash -yum, can’t wait to try this recipe 🙂

  3. RG Brown
    January 29, 2014 at 5:46 pm #

    I have used a chiffonade cut on the basil and mixed with the squash and tomatoes1

  4. February 2, 2014 at 5:35 pm #

    Looks wonderful.can’t wait to make and eat it.

Trackbacks/Pingbacks

  1. Roasted Tomato Basil Spaghetti Squash | MannaMarket Organic CO-OP and Food Hub - January 31, 2014

    […] Roasted Tomato Basil Spaghetti Squash. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: