Roasted Spaghetti Squash with Balsamic Roasted Tomatoes
This spaghetti squash with balsamic roasted tomatoes is a delicious, filling and nutritious recipe that is low in calories and carbohydrates. It
makes for a fabulous replacement to pasta and it pairs really well with roasted tomatoes!
Servings: 6
Calories: 89.8kcal
Ingredients
- 1 spaghetti squash cut in half lengthwise
- 10 tomato plum, cut in half lengthwise
- 1 tbsp olive oil
- 1-2 tsp balsamic vinegar
- ½ tsp salt
- 1 pinch pepper freshly ground
Instructions
- Preheat oven to 400˚F (I use convection roast but regular bake works fine too)
- Line a cookie sheet with tin foil; place the squash cut-side down on one side of the sheet. In a large bowl, toss the cut tomatoes with the oil, vinegar, salt and pepper; place cut side up on sheet next to squash.1 spaghetti squash, 10 tomato, 1 tbsp olive oil, 1-2 tsp balsamic vinegar, ½ tsp salt, 1 pinch pepper
- Roast for about 40 minutes OR until the squash is fork tender. It can take as little as 30 minutes or as much as one hour, just check it.
- When squash is cooked, remove sheet (with the tomatoes) from the oven, allow to cool until you can handle the squash. Carefully scoop squash from shell. You want to do this in the same direction as the fibres so that the spaghetti-like fibres remain intact. I use a fork for this. Place the squash in an ovenproof platter, spread it out and try to separate the fibres so that it looks like spaghetti noodles.
- Chop the tomatoes in about six pieces each; scatter on top and a little throughout the squash. Generously season with pepper.
- Place back in a 350˚F oven and cook for about 30 minutes or even up to one hour. This will dry out the squash and meld all the flavors – you can skip this part if you want, but I like it double cooked. It also makes it a great dish to entertain with because you can put it in a low oven (300˚F) and forget about it for a long while.
Cooking Tips
- Roasting Squash: Cutting the squash in half and roasting it cut-side down helps it steam in its own juices, making it tender and easier to shred into spaghetti-like strands.
- Balancing Flavors: The sweetness of the roasted tomatoes complements the subtle flavor of the squash. Adjust the amount of balsamic vinegar to suit your taste for a balance of sweet and tangy.
- Double Cooking: The optional second round of cooking dries out the squash and intensifies the flavors. This step can be adjusted based on your texture preference and time constraints.
Nutrition
Nutrition Facts
Roasted Spaghetti Squash with Balsamic Roasted Tomatoes
Amount per Serving
Calories
89.8
% Daily Value*
Fat
3.5
g
5
%
Saturated Fat
0.5
g
3
%
Sodium
226.6
mg
10
%
Potassium
419.7
mg
12
%
Carbohydrates
15.3
g
5
%
Fiber
3.7
g
15
%
Sugar
7.3
g
8
%
Protein
1.9
g
4
%
Vitamin C
17.5
mg
21
%
Calcium
47.7
mg
5
%
Iron
0.8
mg
4
%
Magnesium
30.8
mg
8
%
Zinc
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.