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Spaghetti Squash with Roasted Cherry Tomatoes

Spaghetti Squash with Roasted Cherry Tomatoes

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients: Add ingredients to List

Spaghetti Squash with Roasted Cherry Tomatoes
48 oz Fresh spaghetti squash
3 tablespoon Extra virgin olive oil, divided
2 pt Red cherry tomatoes
3/4 teaspoon Dried thyme
11/2 teaspoon Kosher salt
2 each Garlic clove, minced
1/4 teaspoon Black pepper, freshly ground
12 oz Whole wheat spaghetti
1/2 cup Fresh parmesan cheese, grated
1/4 cup Chopped fresh parsley

directions:

1. Preheat oven to 400 degrees F. Align shelves in oven so a pan can fit on each shelf. Line two baking sheets with foil or parchment paper.
2. Cut spaghetti squash in half lengthwise. Use a spoon to scrape out seeds and stringy fibers at the center. Brush squash with 2 teaspoon oil; place cut side down on one of the prepared baking sheets. Bake until a fork easily pierces squash, about 60 minutes.
3. Cut cherry tomatoes in half and place on second lined baking sheet. Coat with 4 tsp. of the olive oil, sprinkle with thyme and 1 teaspoon of the salt, and place in oven with squash. Bake 5 minutes, add minced garlic, mix to distribute, and continue cooking another 5 to 10 minutes, until softened.
4. When spaghetti squash is done, turn it over. Let cool slightly and then remove strands with a fork, scraping lightly. Place squash in a bowl, add remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and pepper. Set aside.
5. Cook pasta in a large pot of salted boiling water according to package directions. Drain pasta and place in a large serving dish. Add spaghetti squash, cherry tomatoes, and all cooking juices. Mix in Parmesan cheese, top with parsley, and serve immediately.
Source: Hannaford fresh Magazine, September - October 2007

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Quantity Ingredients  
48 oz Fresh spaghetti squash  
3 tablespoon Extra virgin olive oil, divided  
2 pt Red cherry tomatoes  
3/4 teaspoon Dried thyme  
11/2 teaspoon Kosher salt  
2 each Garlic clove, minced  
1/4 teaspoon Black pepper, freshly ground  
12 oz Whole wheat spaghetti  
1/2 cup Fresh parmesan cheese, grated  
1/4 cup Chopped fresh parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 314 kcal (15%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 9 g (45%)
Cholesterol 8 mg (2%)
Sodium 743 mg (30%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 5 g (20%)
Protein 18 g (30%)
Vitamins
Vitamin A 291 IU (5%)
Vitamin C 16 mg (26%)
Minerals
Calcium 139 mg (2%)
Iron 11 mg (18%)
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