Spaghetti Squash with Tomatoes and Basil
Roasted spaghetti squash strands tossed with lightly softened tomatoes, basil, and Parmesan. Olive oil is divided between the squash and skillet.
Ingredients
Squash and finishing
- 1 medium spaghetti squash Approximately 2½–3 pounds
- 2 tablespoons olive oil Divided: 1 tablespoon squash, 1 tablespoon tomatoes
- to taste salt and black pepper
- 1 cup cherry tomatoes Halved
- ¼ cup fresh basil Chopped
- ¼ cup grated Parmesan cheese
Instructions
- Heat the oven to 400°F and line a rimmed sheet. Halve a medium 2½–3-pound squash lengthwise on a stable board and remove seeds.
- Brush cut surfaces with 1 tablespoon of the olive oil and season to taste. Set the halves face down on the sheet.
- Roast 35–50 minutes, checking for flesh that separates easily with a fork. Let stand around 5 minutes or until safe to handle, then loosen the strands into a bowl.
- Heat the other 1 tablespoon oil in a skillet over medium heat. Add halved cherry tomatoes and cook approximately 5 minutes until softened.
- Fold squash strands into the skillet just to heat through. Take off the heat, add basil and Parmesan, taste, and divide into four side portions.
Notes
The two tablespoons olive oil are divided equally between the squash and tomatoes. Timing allows up to 50 minutes roasting, with tomato cooking overlapping near the end, plus a short handling rest. Four vegetable sides; contains Parmesan.