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Spaghetti Squash with Roasted Cherry Tomatos Recipe

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This recipe for Spaghetti Squash with Roasted Cherry Tomatos is from Nutritiously Delicious, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 - 2 lbs fresh spaghetti squash
3 tbsp extra virgin olive oil, divided
2 pt red cherry tomatoes
3/4 tsp dried thyme
1 1/2 tsp kosher salt, divided
2 garlic cloves, minced
1/4 tsp black pepper, freshly ground
1/2 c fresh Parmesan cheese, grated
1/4 c chopped fresh parsley
Directions:
Directions:
Preheat oven to 400. Align shelves in oven so a pan can fit on each shelf, line 2 baking sheets with foil or parchment paper.
Cut spaghetti squash in half lengthwise. Use a spoon to scrape out seeds and stringy fibers at the center. Brush squash with 2 tsp oil; place cut side down on one of the prepared baking sheets. Bake until a folk easily pierces squash, about 60 minutes.
Cut cherry tomatoes in half and place on second lined baking sheet. Coat with 4 tsp of olive oil, sprinkle with thyme and 1 tsp of salt, and place in oven with squash. Bake 5 minutes, add garlic, mix distribute, and continue cooking another 5 -10 minutes until softened.
When spaghetti squash is done, turn it over. Let cool slightly and then remove strands with a fork, scraping lightly. Place squash in a blow, add remaining 1 tbsp of olive oil, remaining 1/2 tsp salt, and pepper. Set aside
Place spaghetti squash, cherry tomatoes, and all cooking juices in a large serving dish. Mix Parmesan cheese, top with parsley, and serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60

 

 

 

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