Let’s get one thing out of the way first: There’s no substitute for a bowl of perfectly al dente pasta. But that doesn’t mean there’s no place at our table for spaghetti squash “pasta.” What we love about this recipe is it doesn’t drown out the spaghetti squash in a heavy sauce. Instead, it relies on oven-roasted tomatoes with a concentrated sweetness to create a light coating over each squash strand. Toss with basil, mozzarella, and a hearty glug of olive oil.Print
- 1 spaghetti squash
- 2 tablespoons olive oil, separated
- 1 pint cherry or grape tomatoes
- 2 cloves garlic, minced
- 1/4 cup basil, chopped
- 1/2 cup mozzarella balls
- Freshly-cracked black pepper
- Preheat oven to 375 degrees.
- Cut spaghetti squash in half and use a spoon to scoop out and remove the seeds. (Discard or save to roast!)
- Cover squash halves with 1 tablespoon olive oil, salt, and black pepper. Place squash halves, cut side down, on a baking sheet. Use a fork to pierce the outside of the squash. Bake for 35-40 minutes or until tender.
- On a separate baking sheet or oven-safe baking dish, add tomatoes and garlic and cover with remaining 1 tablespoon olive oil, salt, and pepper. Bake for 20 minutes until soft, roasted, and fragrant.
- Remove squash and tomatoes from the oven. Use a fork to carve squash pulp to create “noodles.” Place noodles in a bowl and top with roasted tomatoes, mozzarella balls, and chopped basil. Serve immediately.