Fall is finally here, which means it’s time to fire up the oven and make one of my favorite vegetarian dishes: Spaghetti Squash with Burst Cherry Tomatoes. Not only is this a healthy spin on a classic spaghetti dish, but it is also a flavorful, colorful substitute if you are taking a break from regular pasta. It’s gluten-free and can be vegan if you decide to use a cheese substitute. Everyone can get on board with these tasty spaghetti squash boats!
Spaghetti Squash with Burst Cherry Tomatoes
1 Spaghetti squash, washed
1 lb organic cherry tomatoes
4 cloves garlic, finely chopped
4 tbsp olive oil
1/2 basil, chopped, plus more for garnish
Freshly cracked salt & pepper to taste
Freshly grated parmigiano reggiano for serving
Preheat the oven at 350ºF. Cut the spaghetti squash lengthwise, then remove the strings and seeds. Place squash in a baking dish with a half inch of water. Roast in the oven uncovered for 35-40 minutes until tender.
Once tender, remove the squash from the oven and allow to cool for a few minutes before handling. Using a fork, scrape the flesh until the strings separate into spaghetti-like strands.
Meanwhile, in a medium pan, heat the olive oil on medium heat. Add tomatoes and salt to the pan, and occasionally stir the ingredients. After about 5 minutes, add the garlic and continue to stir for another 5-8 minutes and occasionally smash a few tomatoes with your spoon until the tomatoes have blistered and released their juices. Toss the sauce with freshly cracked pepper and basil.
Plate the squash and top each squash boat with tomatoes, cheese, and more basil for garnish. Enjoy!
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