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5 Ingredient Spaghetti Squash with Pan Roasted Tomatoes

5 Ingredient Spaghetti Squash with Pan Roasted Tomatoes


  • Author: Kitschen Cat
  • Yield: 4 1x

Ingredients

Scale
  • 1 spaghetti squash
  • 2 tablespoons olive oil (affiliate)
  • 15 cherry tomatoes
  • 2 cloves garlic
  • 1 tablespoon balsamic vinegar (affiliate)
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried basil
  • *optional – mozzarella balls

Instructions

  1. Start by cutting your spaghetti squash in half, then brushing with olive oil and placing flesh side down on a baking sheet and roasting in the oven at 375 degrees for 40 minutes or until soft when pierced with a fork.
  2. Heat olive oil in large skillet over medium high heat. Slice cherry tomatoes in half, and very carefully place fleshy side down in the hot oil.
  3. Smash 2 cloves of garlic and place in pan with tomatoes as well.
  4. Let tomatoes roast for 5-7 minutes, gently shaking the pan every minute or so, but being careful not to tip any of the tomatoes. The fleshy side should stay down and will begin to roast and caramelize.
  5. Reduce heat to medium and add vinegar, salt, pepper, basil, and strands of spaghetti squash. Stir to combine.
  6. Serve hot with mozza balls!