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Spaghetti Squash with Cherry Tomatoes, Parsley, and Parmesan

3
Total Time
1 hr
Prep
10 min
Cook
50 min
Serves
4
Difficulty
Easy

Ingredients

uncooked spaghetti squash

2 pound(s)

olive oil

1½ Tbsp

garlic clove(s)

3 large clove(s), thinly sliced

fresh cherry tomato(es)

2 cup(s), (1 pint), or grape tomatoes, halved

table salt

½ tsp

black pepper

¼ tsp

grated Parmesan cheese

¼ cup(s)

fresh parsley

¼ cup(s), coarsely chopped flat-leaf

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. Per serving: generous 1 1/4 cups

Notes

Spaghetti squash is gluten free and a tasty and light alternative to regular spaghetti. It is available year-round.

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