Spaghetti Squash with Roasted Tomatoes
By Mtparker
Rate this recipe
5/5
(1 Votes)
Ingredients
- Ingredients
- 1 1spaghetti squash, (2-1/2 lb/1.25 kg)
- 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 1/2 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
- 1/4 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
Details
Preparation
Step 1
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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