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Roasted Tomatoes Over Spaghetti Squash “Pasta”

  • Author: Misfits Market


  • 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
  • Salt
  • Freshly-cracked black pepper


  1. Preheat oven to 375 degrees.
  2. Cut spaghetti squash in half and use a spoon to scoop out and remove the seeds. (Discard or save to roast!)
  3. 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.
  4. 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.
  5. 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.