Roasted Spaghetti Squash with Tomatoes & Garlic

My husband asked for spaghetti for dinner the other night.No problem, I thought. I already had some of my homemade pasta sauce in the ‘frig, so I figured I would just make some pasta and an easy dinner would be born. But then, out of the corner of my eye, I spotted some spaghetti squash that I really wanted to make and get out of my kitchen!  I really didn’t want to have the pasta carbs anyway, so I came up with a Plan B…I would have something that LOOKED like spaghetti, but wasn’t. Bring on the squash! As it was baking, I decided I really didn’t want the meat sauce that was waiting for us (he still had it). I wanted to have something meat-free. So, I just threw a bunch of stuff together from the ‘frig and dinner was born! So good, and so healthy!

What a delicious way to eliminate pasta from a meal!

What a delicious way to eliminate pasta from a meal!

Roasted Spaghetti Squash with Tomatoes & Garlic

2 Spaghetti Squash, sliced in half and seeded

olive oil, salt and pepper

1 Tbs. butter

1 Tbs. olive oil

2 large shallots, diced

3 garlic cloves, minced

2 Tbs fresh basil, chopped

1 c. halved cherry tomatoes

3/4 cup grated Parmesan cheese

2 Tbs pine nuts, roasted

Preheat oven to 400 degrees.  Line baking sheet with parchment paper. Spray paper with baking spray. Put the squash on the baking sheet either facing up (more of a roasted look) or face down (more of a steamed look).  Bake the squash for about 40 minutes. Check to see if they are fork tender. If they are not, check every 5-7 minutes until they are. Remove from oven.

About 20 minutes before the squash is done, heat a medium-sized skillet on medium heat and melt the butter with the olive oil. Add the shallots and begin to heat them until they are almost translucent. When they are almost there, add the chopped garlic and continue stirring until it is cooked through, then add the halved tomatoes. Now add half of the Parmesan and the basil. Stir until it is “melty” and smells amazing. Add half the pine nuts. Stir.

Using a fork, gently scrape the insides of the spaghetti squash. It will come out looking like…well, yes…SPAGHETTI! Ta-dah!  Put the squash on the plate then add the tomato mixture to the top. Add the Parmesan and pine nuts and BAM! Done!

What do I love about this recipe? This is a great recipe…so easy and really is good any time of the year. Besides tasting great, it makes the house smell sooo gooooooood…I mean really…the smell of shallots, garlic and cheese…does it get better than that?

One Comment on “Roasted Spaghetti Squash with Tomatoes & Garlic

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