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Receta Roasted Spaghetti Squash with Roasted San Marzano Mini Tomatoes
by Therese

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.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Preheat oven to 350 degrees
  2. Cut Spaghetti squash in half
  3. Season the inside of the squash halves evenly with the salt , pepper, crushed red pepper, minced garlic, Balsalmic vinegar and olive oil
  4. Place squash inside a 13x9 baking dish
  5. Pour water into the baking dish so it comes up half way to the sides of the squash
  6. 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
  7. 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
  8. Reseason with salt and pepper if needed
  9. Top with freshly grated Parnesean cheese and chopped Italian parsley