Description

Spaghetti Squash with Tomatoes and Parmesan is a delightful, healthy dish that transforms a simple vegetable into a gourmet masterpiece. With its tender strands, vibrant cherry tomatoes, and rich parmesan, this recipe tantalizes your taste buds while being incredibly easy to prepare. Perfect for busy weeknights or elegant dinner parties, this dish offers versatility as it pairs beautifully with various proteins or stands alone as a satisfying vegetarian option.

Ingredients

Scale

1 medium spaghetti squash
2 cups halved cherry tomatoes
1 cup freshly grated parmesan cheese
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat oven to 400°F (200°C).
Halve the spaghetti squash lengthwise and scoop out the seeds.
Drizzle olive oil on cut sides, then season with garlic powder, salt, and pepper.
Place squash cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender.
On another baking sheet, toss halved cherry tomatoes with olive oil, salt, and pepper; roast for about 20 minutes.
Once roasted, scrape out spaghetti-like strands from the squash into a bowl. Mix in roasted tomatoes and top with parmesan cheese.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 230
Sugar: 4g
Sodium: 350mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 15mg

Keywords: - For added flavor, incorporate fresh herbs like basil or oregano. - Swap cherry tomatoes for roasted red peppers or add spinach for extra nutrition. - To make it vegan, replace parmesan with nutritional yeast.