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Spaghetti and Spaghetti Squash with Roasted Cherry Tomatoes

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    75 minutes


1 medium spaghetti squash (3 to 4 lb.)
3 tablespoon Extra virgin olive oil, divided
2 pt Red cherry tomatoes
3/4 teaspoon Dried thyme
1 1/2 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
Spaghetti and Spaghetti Squash with Roasted Cherry Tomatoes


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


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 400 kcal (20%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 4 g (18%)
Cholesterol 10 mg (3%)
Sodium 690 mg (29%)
Total Carbohydrates 62 g (21%)
Dietary Fiber 9 g (36%)
Protein 15 g (25%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a