Thursday, September 17, 2015

Caprese Spaghetti Squash with Roasted Tomatoes

I got a small spaghetti squash from my CSA so I used up the rest of my cherry tomatoes and basil and made this for dinner. It was ok, but not great. The sauce is really sweet. I would leave out the agave nectar completely. There's also way too much of it for the ratio to the squash (or maybe my squash was just too small?). I didn't really love this.


Caprese Spaghetti Squash with Roasted Tomatoes
Cookin' Canuck

10 cherry tomatoes, cut into 1/4-inch slices
2 tsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp ground pepper
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1/2 tsp agave nectar or honey
1/8 tsp salt
1 spaghetti squash (3 lb.)
2 oz. fresh mozzarella, diced
5 fresh basil leaves, thinly sliced

Preheat the oven to 450 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.

Place the tomatoes in a single layer on the prepared baking sheet.

Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.

Roast until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.

In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.

Using a large, sharp knife, pierce a spaghetti squash in several places.

Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.

Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.

Add the roasted tomatoes, mozzarella, basil and dressing to spaghetti squash. Toss gently to combine. Serve.

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