Spaghetti squash with cherry tomatoes, parsley & Parmesan
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Don't be overwhelmed if you are new to spaghetti squash. It practically prepares itself. You need only pierce it with a fork and bake until tender. The tines of a fork shred the flesh into beautiful pasta-like strands. Serve this dish with a crusty baguette and quick green salad to complete the meal. If fresh basil is in your fridge, sprinkle some over the finished dish for even more flavour.
Ingredients
Spaghetti squash
1 large, about 2 lbs
Olive oil
1½ tbsp(s)
Garlic
3 clove(s), large, thinly sliced
Cherry tomatoes
2 cup(s), or grape tomatoes, halved
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Grated Parmesan cheese
¼ cup(s)
Fresh parsley
¼ cup(s), flat leaf, coarsely chopped
Instructions
1
Preheat oven to 375°F. Line small rimmed baking sheet with parchment paper.
2
With fork or small knife, pierce squash in several places. Put on prepared baking sheet and bake until squash gives when gently pressed, 50–60 minutes. Let cool.
3
Meanwhile, heat oil in large skillet over medium-low heat. Add garlic and cook, stirring, until almost softened, about 2 minutes. Add tomatoes and cook, stirring occasionally, until softened and they release some juice, about 5 minutes longer. Remove skillet from heat.
4
When squash is cool enough to handle, cut lengthwise in half; scrape out seeds and discard. With fork, scrape out spaghetti-like strands and add to tomato mixture; sprinkle with salt and pepper. Cook over medium heat, tossing, until squash is heated through, about 5 minutes. Add Parmesan and parsley; gently toss.
5
Serving size: a generous 1 1/4 cups
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