Tomato Basil Spaghetti Squash
Spaghetti squash strands are natural vegetable "spaghetti." I love that the tomatoes cook with the squash - so easy!
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
2 servings
Ingredients
- canola cooking spray
- 1 - 1 1/2 poundspaghetti squash
- 1 pintcherry tomatoes
- Kosher salt
- freshly ground black pepper
- 1/4 cupshredded basil leaves
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 400º F. Line a baking sheet with parchment paper or aluminum foil, and spray with cooking spray.
- 2
Cut the squash in half crosswise. Remove the seeds and membrane; place cut-side down on the baking sheet.
- 3
Put the cherry tomatoes on the same baking sheet.
- 4
Bake, occasionally stirring the tomatoes until the squash is tender and the tomatoes are charred, 35 to .
- 5
Remove from the oven and cool for 10 to .
- 6
Using a fork, scrape the "spaghetti" strands from one of the squash halves into a serving bowl. Repeat with the other squash half in a separate bowl. Top each with half of the tomatoes. Sprinkle with salt and pepper, top with basil, and serve.