I was introduced to home made oven roasted tomatoes when I made some antipasto dishes back around Christmas time. I could have grabbed the bowl of roasted tomatoes and selfishly ate the entire bowl myself with the side of toasted baguette slices. I was kind however, and shared with the other guests. After all, I was the one who had brought the dish and could always go home and make some more, right?
Fast forward a few months and I got a craving for my roasted tomatoes again. Only this time I want to incorporate it into a healthy meal so I can feast without the guilt of eating all those carbs. Spaghetti squash seemed the perfect answer! Introducing one of my favorite guilt free meals: roasted tomatoes with spaghetti squash.
I love how easily this gluten free dish comes together with just a few simple ingredients. The flavors from the roasted tomatoes are just incredible! If you have any extra roasted tomatoes left over (yeah right), you can always store them in a mason jar in your fridge for up to a week. Or double, no wait, triple the recipe and you’ll be guaranteed to have extras. But to start, you gotta try out this roasted tomatoes and spaghetti squash pronto.
Roasted Tomatoes with Spaghetti Squash
- 2 cups cherry tomatoes
- 2 cloves garlic , finely chopped
- 3 tbsp olive oil
- 3 tbsp fresh herbs (recommended: thyme, basil)
- 2 shallots , finely chopped
- 1 whole spaghetti squash , cut in half, seeds scooped out
- 1 tbsp olive oil
- salt & pepper
- Parmesan cheese (optional)
Preheat the oven to 350 F.
Cut the spaghetti squash in half and scoop out the seeds. Place the squash on a cookie sheet so the squash sits like a bowl on the sheet. Drizzle olive oil on the inside of the squash and sprinkle with salt and pepper.
Roast the spaghetti squash in the oven for at least one hour until completely cooked. The squash will shred into a spaghetti like texture with a fork when cooked.
While the squash is cooking, place the cherry tomatoes in a glass baking dish. Drizzle generously with a minimum of 3 tbsp of olive oil. Sprinkle with herbs, garlic, shallots and salt and pepper. Gently stir to distribute the oil and other ingredients.
Bake in the oven along side the squash if you wish, for about 30 minutes, until the tomatoes start to burst. Pull from oven and add more fresh herbs if you wish.
Once the squash is cooked, flake the squash with a fork to create the spaghetti texture. Squash can be transferred to a plate then topped with roasted tomatoes or served directly from the squash shell.
Top with Parmesan cheese if desired.
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