I have OFFICIALLY found my favourite way to eat spaghetti squash! I had this idea in the back of my mind for ages, and finally got around to making it. I knew that squash wasn’t going to cook itself, so today was the day.
All I have to say is that this is AMAZING and so simple and healthy! It looks way more complicated than it is, and Charles and I were both astounded at how good it tastes. In fact, we each ate a half of a squash, yikes! I hope you love it as much as we do.
- 1/2 pint cherry tomatoes
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1 spaghetti squash, cut in half and cleaned out
- 1/3 c. fresh basil leaves, chopped
- 2 Tbsp. fresh parmesan cheese
- 6 thick slices fresh mozzarella cheese
- salt to taste
- Preheat your oven to 400F.
2. Place the tomatoes on a baking sheet lined with parchment paper and drizzle with the olive oil. Sprinkle with the salt and roast for approximately 20 minutes, until the tomatoes are shrivelled. Set aside.
3. Turn the oven down to 350F, and place the cut side down of both sides of the spaghetti squash in a baking pan coated with olive oil. Roast for approximately 30-40 minutes or until the squash can be easily pierced with a knife.
4. Remove from the oven and, when just cool enough to touch (or using tongs), flip the squash over. Turn the oven to broil.
5. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Sprinkle the squash with a bit of salt to taste, and sprinkle half of the fresh basil leaves and half of the cherry tomatoes on each squash half. Grate the parmesan cheese over top and top each side with 3 slices of the mozzarella cheese.
6. Broil for 3-4 minutes or until the cheese starts to melt. Serve!