Roasted Spaghetti Squash with Roasted San Marzano Mini Tomatoes Recipe

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2 votes | 6670 views

Great side instead of pasta if your looking to keep calories down or if you have gluten sensitivities . You can easily switch out herbs and spices for your liking.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $0.22 view details

Directions

  1. Preheat oven to 350 degrees
  2. Cut Spaghetti squash in half
  3. Season the inside of the squash halves evenly with the salt , pepper, crushed red pepper, minced garlic, Balsalmic vinegar and olive oil
  4. Place squash inside a 13x9 baking dish
  5. Pour water into the baking dish so it comes up half way to the sides of the squash
  6. Place in oven and cook for about an hour give or take depending on the size of the squash and cover the last 20 minutes with foil
  7. When the squash has cooled to where you can handle it, simply take a fork and scrape the inside of te squash into a dish
  8. Reseason with salt and pepper if needed
  9. Top with freshly grated Parnesean cheese and chopped Italian parsley

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Nutrition Facts

Amount Per Serving %DV
Serving Size 16g
Recipe makes 4 servings
Calories 123  
Calories from Fat 119 97%
Total Fat 13.51g 17%
Saturated Fat 1.87g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 11mg 0%
Total Carbs 0.79g 0%
Dietary Fiber 0.1g 0%
Sugars 0.13g 0%
Protein 0.14g 0%
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Reviews

  • Robyn Savoie
    This was wonderful! Love it, I have an angel hair pasta recipe that is similar to this. I love using spaghetti squash as a substitute for pasta sometimes. I had a bottle of seasoned bread dipping oil that I used. Since the dipping oil consisted of the oil and vinegar in this recipe plus some basil and onion flakes, I used it instead.
    I've cooked/tasted this recipe!
    This is a variation

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