Sunday, November 2, 2014

Roasted Tomatoes and Spaghetti Squash

I had half of a spaghetti squash left over from my spaghetti squash casserole dinner the other night.  I decided to try and recreate a spaghetti squash dinner my daughter made me some time back that I've always remembered.  She just made it up at the time so I had to do the same.

I sprayed the squash with olive oil and seasoned it with some salt, pepper and Italian seasoning.  I roasted it at 400 degrees for 50 minutes.

When the squash was done, I let it cool while I roasted a pound of sugar plum tomatoes at 400 degrees for 20 minutes.

I chopped up a half sweet onion and a half orange pepper and sautéed them in a pan that I had sprayed with some olive oil. I added a couple minced cloves of garlic, some red pepper flakes and then some sliced mushrooms.  I had a little bit of spinach leftover from breakfast so I tossed that in too.

I let it cook a few minutes until the veggies were soft and then tossed in the roasted tomatoes.

I shredded the spaghetti squash with a fork and then topped it with the cooked veggies.  The squash served as a great bowl.

There were enough veggies left over for at least one more half spaghetti squash and then some.

And it was delicious.

UPDATE: Adding some Parmesan only makes it better.

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