Roasted Spaghetti Squash with Tomatoes and Zucchini
- On September 26, 2013
- By Lindsay
0
Roasted Spaghetti Squash with Tomatoes and Zucchini
Print recipe | Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 50 minutes |
| Total time | 1 hour |
| Meal type | Main Dish, Side Dish |
| Misc | Pre-preparable, Serve Hot |
| From magazine | Woman's Day |
Per serving:
220kcals
1 grains/starchy vegetables
2 servings non-starchy vegetable
1 tsp fat/oil equivalent
Ingredients
- 1 1/2 pints cherry or grape tomatoes
- 2-3 tablespoons olive oil
- 2 teaspoons minced garlic, more to taste
- 1 pound spaghetti squash
- 1 Large zucchini
- salt and pepper to taste
- grated parmesan cheese, optional
Note
Feel free to add wilted spinach or other greens. Try adding italian spices, and give it your own customized flavor! Add grilled chicken, salmon, or lean ground beef or bison for a perfectly balanced meal.
Directions
| Step 1 | |
| Position oven racks to divide oven into thirds. Heat oven to 425ºF. Line two large baking pans with nonstick foil. | |
| Step 2 | |
| Halve tomatoes. Place tomatoes,1-2 Tbsp oil and the garlic in a 13 x 9-in. baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush cut surface of squash with a little of the remaining oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into 3/4-in. pieces. Place on other foil-lined pan; toss with remaining oil. | |
| Step 3 | |
| Roast tomatoes and spaghetti squash on top rack about 40-minutes until you can easily pierce squash shell. Roast zucchini on bottom rack about 30-minutes, tossing once, until tender and slightly browned. | |
| Step 4 | |
| Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, the salt and pepper, spoon over spaghetti squash. Sprinkle with Parmesan, if using. | |