October 20, 2014

Roasted Spaghetti Squash & Tomatoes. {Vegan Gluten Free Recipe}

Roasted spaghetti squash and tomatoes

The fall season brings an exciting variety of squashes, potatoes and other sweet root vegetables to the produce markets.

I love cooking with squash because it feels like comfort food but it’s loaded with health benefits. Spaghetti squash is arguably my favorite because you can use it as healthy substitute for traditional spaghetti or angel hair pasta in any recipe.

This squash and tomato recipe with a boost of herbs, onion and garlic is easy to make but it’s anything but boring. Try it for your next weeknight dinner alongside your favorite protein or eat it on its own for a satisfying snack in between meals.

Roasted Spaghetti Squash & Tomatoes
(makes about four to five cups)

  • 1 large spaghetti squash (or 2 small)
  • 1 pint small red tomatoes (grape, cherry, or heirloom)
  • 3 tbsp. extra virgin olive oil (approx.)
  • 1/2 red onion
  • 3 garlic cloves
  • 1 tbsp. fresh chopped sage leaves
  • 1 tbsp. fresh chopped thyme leaves
  • Salt and black pepper, to taste

Preheat your oven to 425 degrees.

Place the whole tomatoes on a baking sheet or dish. Toss with a sprinkle of salt and pepper and one tablespoon of the olive oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle some salt and pepper on each half and then place the squash cut side down in another baking dish or sheet.

Place both pans in the oven. Roast the tomatoes for 15 minutes and roast the squash for 30 minutes until tender. Remove both from the oven after their roasting time is up and set aside.

When the squash has cooled down a bit, scrape it with a fork to remove the long spaghetti strands from the skin and place them in a bowl.

Thinly slice the onion and garlic cloves and place in a sauté pan with the remaining two tablespoons of olive oil. Cook over medium heat for about six to eight minutes until they soften, stirring frequently. Add the fresh sage and thyme to the pan. Stir to mix for about one minute.

Add the spaghetti squash and tomatoes to the pan with the onions, garlic, herbs and another pinch of salt and pepper. Gently toss to mix. Remove from heat and serve warm.

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Apprentice Editor: Yaisa Nio / Editor: Catherine Monkman

Photo:  Author’s Own


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