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Spaghetti Squash with Roasted Tomatoes and Garlic

Looking for a super healthy, gluten free alternative to pasta? Try this Spaghetti Squash with Roasted Tomatoes and Garlic recipe. All the flavor you are looking for with way less calories. Great for Meatless Monday too! To make this dish vegan, simply omit the cheese.

Spaghetti Squash with Roasted Tomatoes and Garlic a gluten free #recipe on MarlaMeridith.com #vegetarian #meatless
Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1 spaghetti squash
 10.5 ounces cherry tomatoes
 6 cloves garlic, roughly chopped
 olive oil
 sea salt
 ground black pepper
 shaved parmesan cheese
 chopped fresh Italian parsley
For the spaghetti squash
1

Pierce several holes in the flesh of the spaghetti squash. This is essential so it doesn't explode in your microwave. Place on a plate, microwave for 20-25 minutes or until soft. Let the squash cool to the touch. Cut it in half with a sharp knife. Scoop out the seeds and discard them. Scoop out the spaghetti squash and place in a large bowl. Toss the squash with olive oil, salt and pepper.

Roast the tomatoes
2

While the squash is cooking: Pre heat the oven to 400 degrees with the rack in the middle. Place the tomatoes on a foil lined sheet pan. Drizzle a few gluggs of olive oil over the tomatoes and garlic. Season with salt and pepper, toss with clean hands to coat well. Bake for 20 minutes or until the tomatoes are well roasted. Remove from the oven.

Assemble the dish
3

Reheat the spaghetti squash in the microwave if needed. Plate the squash, top with the roasted tomatoes, parmesan & parsley. Serve immediately.

Ingredients

 1 spaghetti squash
 10.5 ounces cherry tomatoes
 6 cloves garlic, roughly chopped
 olive oil
 sea salt
 ground black pepper
 shaved parmesan cheese
 chopped fresh Italian parsley

Directions

For the spaghetti squash
1

Pierce several holes in the flesh of the spaghetti squash. This is essential so it doesn't explode in your microwave. Place on a plate, microwave for 20-25 minutes or until soft. Let the squash cool to the touch. Cut it in half with a sharp knife. Scoop out the seeds and discard them. Scoop out the spaghetti squash and place in a large bowl. Toss the squash with olive oil, salt and pepper.

Roast the tomatoes
2

While the squash is cooking: Pre heat the oven to 400 degrees with the rack in the middle. Place the tomatoes on a foil lined sheet pan. Drizzle a few gluggs of olive oil over the tomatoes and garlic. Season with salt and pepper, toss with clean hands to coat well. Bake for 20 minutes or until the tomatoes are well roasted. Remove from the oven.

Assemble the dish
3

Reheat the spaghetti squash in the microwave if needed. Plate the squash, top with the roasted tomatoes, parmesan & parsley. Serve immediately.

Spaghetti Squash with Roasted Tomatoes and Garlic

~ Marla Meridith

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