We had some luck with our tomato plants over the summer, but it was nothing compared to the bounty we’ve received this fall. Our grape tomato plants are producing like crazy, and I knew that I needed to make something that used them en masse. Spaghetti squash are also in season, and so fun…so combining the two was a must. For our pasta base, I used equal parts gluten-free (or whole wheat) pasta and spaghetti squash. I can envision this being a great technique to use when serving kids: getting an extra serving of veggies in there with them being none the wiser. Once it is covered in sauce, you can’t tell!
Roasted Tomato Spaghetti Squash Pasta
1/2 spaghetti squash (slice spaghetti squash lengthwise and de-seed it)
1 1/2 cups gluten-free pasta, cooked al dente (we used g-free for me, whole wheat for the boy)
4 cups grape or cherry tomatoes, sliced in half
3-4 Tbsp. olive oil
2 cloves garlic, minced
A couple shakes of the following seasonings: red pepper flakes (to preferred taste), italian seasoning, coarse sea salt and pepper
Fresh basil for garnish
1. Preheat oven to 375. Place the spaghetti squash half face down in a baking dish, and cover with foil. Add water to the baking dish so that it comes to about 1/2 inch up the side of the dish. Bake for 45 minutes. This technique was adapted from this recipe, which is also delicious!
2. Place tomatoes in a baking dish sprayed with cooking spray. Toss with olive oil, garlic, and spices. Bake at the same time as the spaghetti squash (both will be done at the same time, bonus!)
3. Without about 20 minutes left, boil the pasta of your choice to al dente.
4. Drain pasta, place in serving bowls.
5. Carefully remove squash and tomatoes from oven, and remove foil from squash. Carefully turn over squash, and using a fork, scrape the flesh so that it resembles spaghetti. Add the squash to the pasta bowls.
6. Top pasta and squash with roasted tomatoes, along with some fresh basil.
7. Serve with a great white wine.
With more tomatoes to use, I made the roasted tomatoes again a few days later, and just used pasta (we were fresh out of squash). I added in some goat cheese to the mix, and it was magical!