Spaghetti Squash with Roasted Tomatoes

  • Time cooking time: 1 hour total
  • Yield Serves 4-6


    1 spaghetti squash (2-1/2 lb/1.25 kg)
    1/2 tsp (2 mL) each salt and pepper
    4 cups (1 L) grape tomatoes or cherry tomatoes, halved
    3 cloves garlic, minced
    2 tbsp (30 mL) olive oil
    1 tbsp (15 mL) red wine vinegar
    1/4 tsp (1 mL) hot pepper flakes
    1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
    3 tbsp (45 mL) chopped fresh parsley


    Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

    Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

    Stir in beans and parsley; continue baking until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.
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