Spaghetti Squash with Roasted Tomatoes

By eborsy

Ingredients

• 1 spaghetti squash (2-1/2 lb/1.25 kg)
• 1/2 tsp (2 mL) each salt and pepper
• 4 cups (1 L) grape tomatoes or cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) red wine vinegar
• 1/4 tsp (1 mL) hot pepper flakes

Details

Preparation time 15mins
Cooking time 30mins
Adapted from canadianliving.com

Preparation

Step 1

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.