Spaghetti Squash + Blistered Tomatoes


Roasted Spaghetti Squash
preheat 375.
cut squash in half longways and scrape out seeds.
brush insides with olive oil, and season with salt and pepper.
roast for 40 minutes

While squash cooks, prepare tomatoes:

Blistered Tomatoes
2 t olive oil
1 onion, chopped
2 cloves garlic, minced
small cherry tomatoes
salt and pepper

In a large pan, saute onion, then add tomatoes. Heat over medium high heat, without stirring too often, until tomatoes start to brown and blister, then toss. Add garlic, salt and pepper, and toss for several more minutes, then remove from heat and set aside.

Scoop spaghetti squash out of skin with a spoon, and toss into pan with tomatoes. season additionally if needed, then garnish with Shakey Cheese and fresh parsley


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