Caprese Spaghetti Squash with Roasted Tomatoes

By SpartyGreenMom

Ingredients

• THE TOMATOES-
• 10 Del Campo t’mates (11.5 oz.), cut into 1/4-inch slices
• 2 tsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground pepper
• THE DRESSING-
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp agave nectar or honey
• 1/8 tsp salt
• THE SPAGHETTI SQUASH-
• 1 (3 lb.) spaghetti squash
• 2 oz. fresh mozzarella, diced
• 5 fresh basil leaves, thinly sliced

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from cookincanuck.com

Preparation

Step 1

The tomatoes:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and
lightly coat with cooking spray.
Place the tomatoes in a single layer on the prepared baking sheet.
Drizzle the tomatoes with the olive oil, and sprinkle them with garlic,
oregano, salt and pepper.
Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.

The dressing:
In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.

The spaghetti squash:
Using a large, sharp knife, pierce a spaghetti squash in several places.
Place the spaghetti squash in a glass baking dish and cook in the
microwave on high for about 15 minutes, turning the squash halfway
through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.

SERVES 4