Recipe
SPAGHETTI SQUASH WITH ROASTED TOMATOES
Serves: 5
Preparation time: 20 minutes If they like it, it serves 5 otherwise
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes spaghetti squash can be micro waved.
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
- 1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
- 3 tbsp (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; continue baking 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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