A Great Meal With Less Than 10 Ingredients: Roma & Cherry Tomatoes, Fresh Garlic, Fresh Basil, Spaghetti Squash, Mozzarella, Salt, Black Pepper and Olive Oil
I am soaking up every last second of this absolutely incredible tomato season! I am so thrilled to be receiving bounties of fresh tomatoes in my CSA share even as Fall has officially made its way here. To celebrate the end of Summer and official beginning of the Autumn season that will bring more squash and more root vegetables, here is my recipe for a quick, easy and delicious “pasta” dish! However, this dish doesn’t use traditional pasta in the sense that it instead uses spaghetti squash. I have become quite fond of spaghetti squash over the past few years. It’s an excellent substitute for pasta/noodles and helps you sneak in those extra vegetables. The great part too is that once you take the time to roast one spaghetti squash you will be enjoying leftovers all week long. This allows you to dress up the squash anyway you like in a quick reheat for a meal. Thank you to Taproot Farm for the incredible organic tomatoes, garlic and spaghetti squash used to create this delicious dish. I hope you all enjoy this meal as much as I have – enjoy! 🙂
Makes 1 Serving (*Can Easily be Multiplied)
*Squash Needs Roasted Prior to Assembling ~ See Directions Below*
Recipe by © Alysha Melnyk 2018
Oven, Preheated to 375°F
9 Inch by 13 Inch Oven Safe Baking Dish
Large Sauté Pan
1 Small Roma Tomato, Diced
1/2 Cup Cherry Tomatoes, Halved
(*If you are not a HUGE tomato fan, cut the tomato amounts in half.)
1 Large Clove Garlic, Minced
1/4 Cup Fresh Basil, Torn/Cut into Small Pieces (*Reserve Extra for Topping)
1 and 1/2 Cups Spaghetti Squash (Cooked ~ See Directions Below)
5 Mini Mozzarella Medallions, Diced (*Around 1/2 Cup Fresh Mozzarella ~ Save Extra for Topping if Desired)
1 Tablespoon Olive Oil
- First (if you haven’t already), cook your spaghetti squash. See directions below.
- Preheat the oven to 375°F.
- Rinse and dry spaghetti squash.
- Take knife and makes large, deep slits all over the spaghetti squash. This helps the spaghetti squash cook evenly and also not explode in your oven (because that unfortunately can happen haha!).
- Roast a large spaghetti squash for a total of 80 minutes (but flip at 40 minutes – use oven mitts and carefully do this). If your spaghetti squash is smaller, cut the time to 60 minutes total.
- Once the spaghetti squash is done roasting, carefully lift the squash out of the pan with oven mitts and set on clean surface. Using a knife, cut the spaghetti squash lengthwise in half. Scoop out the seeds (it’s a bit easier to do this while the squash is still warm) and let the squash halves cool (normally happens pretty fast – around 5 to 10 minutes).
- Once the squash is cooled, use a fork and brush down the sides of the squash to get the spaghetti squash “noodles”. Leftovers can be refrigerated and stored for around 3 to 5 days.
- To assemble your pasta, place olive oil in sauté pan with minced garlic.
- Toast the garlic on medium heat for a few minutes until slightly browned/fragrant.
- While garlic is toasting, dice/halve your tomatoes and set aside.
- Then, add your squash in the pan and stir/spread the squash out to heat through.
- Let this warm a few minutes, then add in your fresh basil and mix.
- After this, add in your mozzarella pieces, mix and allow to melt slightly.
- In your serving bowl, add in half of your chopped tomatoes, then top with pasta mixture, then cover pasta with other half of tomatoes.
- Sprinkle with a dash of salt and a few dashes of black pepper.
- Top with extra fresh basil and mozzarella pieces if desired.
- Enjoy! 🙂