Spaghetti Squash with Roasted Cherry Tomatoes

Spaghetti Squash with Roasted Cherry Tomatoes Author: Canadian Living Credits: Spaghetti Squash with Roasted Cherry Tomatoes

  • Portion size 6 servings
  • Credits : SPLENDA®


  • 1 spaghetti squash (3 lb/1.5 kg)
  • 6 cups cherry tomatoes halved
  • 2 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Splenda® No Calorie Sweetener, Granular
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup drained rinsed white kidney bean
  • 1 cup drained rinsed red kidney bean
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven for 1 hour or until flesh is tender when pierced. (Or microwave, flesh side up and covered with plastic wrap, at High for 15 minutes.) Using fork, gently scrape strands into serving dish; keep warm.

Meanwhile, in 13 x 9 inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, SPLENDA® Granulated, salt and pepper. Roast in 400°F (200°C) oven for 35 minutes. Stir in beans; roast for 5 minutes or until warm and tomatoes are shrivelled. Spoon over squash. Sprinkle with cheese and parsley.

Nutritional facts Per each of 6 servings: about

  • Sodium 381 mg
  • Protein 6 g
  • Total fat 7 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 23 g
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Spaghetti Squash with Roasted Cherry Tomatoes