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.
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
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.
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.
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.
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.
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!!