Spaghetti Squash with Roasted Tomatoes

Spaghetti Squash with Roasted Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 1 1spaghetti squash, (2-½ lb/1.25 kg)

  • ½ 1/2tsp tsp(2 mL) (2 mL) salt

  • ½ 1/2tsp tsp(2 mL) (2 mL) pepper

  • 4 4cups cups(1 L) (1 L) grape tomatogrape tomatoes or cherry tomatoes, halved

  • 3 3cloves garlic, minced

  • 2 2tbsp tbsp(25 mL) (25 mL) olive oil

  • 1 1tbsp tbsp(15 mL) (15 mL) red wine vinegar

  • ¼ 1/4tsp tsp(1 mL) (1 mL) hot pepper flakes

  • 1 1can (19 oz/540 mL) can (19 oz/540 mL)white kidney beanwhite kidney beans or navy beans, drained and rinsed

  • 3 3tbsp tbsp(45 mL) (45 mL) chopped fresh parsley


Preparation: Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm. Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.


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