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Roasted Spaghetti Squash with Roasted San Marzano Mini Tomatoes
Great side instead of pasta if your looking to keep calories down or if you have gluten sensitivities . You can easily switch out herbs and spices for your liking. Ingredients
- 1 Spaghetti squash cut in half
- 1Cup Villiago San Marzano mini tomatoes
- 4 tbl. Olive oil divided
- 3 Cloves garlic minced
- 1/2 tsp. Crushed red pepper flakes
- Salt and pepper to taste
- 1/2 tsp Balsalmic vinegar
- Fresh Italian parsley
- Freshly grated Parmesean cheese
Directions
- Preheat oven to 350 degrees
- Cut Spaghetti squash in half
- Season the inside of the squash halves evenly with the salt , pepper, crushed red pepper, minced garlic, Balsalmic vinegar and olive oil
- Place squash inside a 13x9 baking dish
- Pour water into the baking dish so it comes up half way to the sides of the squash
- Place in oven and cook for about an hour give or take depending on the size of the squash and cover the last 20 minutes with foil
- When the squash has cooled to where you can handle it, simply take a fork and scrape the inside of te squash into a dish
- Reseason with salt and pepper if needed
- Top with freshly grated Parnesean cheese and chopped Italian parsley
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Reviews
This was wonderful! Love it, I have an angel hair pasta recipe that is similar to this. I love using spaghetti squash as a substitute for pasta sometimes. I had a bottle of seasoned bread dipping oil that I used. Since the dipping oil consisted of the oil and vinegar in this recipe plus some basil and onion flakes, I used it instead.
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