Spaghetti Squash with Roasted Tomatoes
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Spaghetti Squash with Roasted TomatoesStir 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast into the cooked and shredded squash if desired. Both offer lovely cheesy, nutty flavour.
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Spaghetti Squash with Roasted Tomatoes
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 166166 cal |
| pro | 6 g6g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 26 g26g carb |
| fibre | 8 g8g fibre |
| chol | 0 mg0mg chol |
| sodium | 428 mg428mg sodium |
| potassium | 588 mg588mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1313 iron |
| vit A | 1111 vit A |
| vit C | 3333 vit C |
| folate | 2222 folate |
- Preparation time: 15 minutes
- Cook time : 1 hour
- Total time : PT1H15M
Stir 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast into the cooked and shredded squash if desired. Both offer lovely cheesy, nutty flavour.
Ingredients
-
1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape tomatoes or cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley
Preparation
Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.
Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.
Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.
Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.
Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.
Source : Canadian Living Magazine: September 2010
- Keywords : Vegetarian; Dinner; Squash; Tomatoes; Garlic; Beans; Parsley; Bake; Roast; 200 calories;
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