Spaghetti squash is one of my favorite foods. It takes just a few minutes of active preparation time and it is a healthy substitute for actual spaghetti. I have posted several squash recipes this fall since squash is so cheap at the farmers markets. You can top spaghetti squash with any sauce you would use on pasta, but I prefer to roast tomatoes in the squash and then top with cheese. The creamy goat cheese was a very nice addition and a bit of Parmesan on top to added a salty flavor. I didn’t have any basil but it would have fit this dish nicely.
You will need:
1 Spaghetti Squash
3 large Tomatoes
3 ounces Goat Cheese
Sprinkle of Parmesan
2 cloves garlic, minced
2 tablespoons Olive Oil
Salt and Pepper
Pre-heat the oven to 350 degrees. Cut the squash in half the long way and then scoop out the seeds. Drizzle a little olive oil on a baking dish to prevent the squash from sticking and then place the squash on the baking sheet with the inside facing down.
Bake the squash for 30 minutes. Meanwhile, dice up your tomatoes. After 30 minutes remove the squash from the oven and flip over. Fill the squash halves with the tomatoes and garlic. Drizzle olive oil over the top and sprinkle with salt and pepper.
Bake for another 30 minutes. Then add the goat cheese on top of the tomatoes. Bake for 10 more minutes so the goat cheese melts. Then remove the squash from the oven.
Pour the tomatoes and goat cheese into a bowl and then use a fork to scoop out the squash. The fork with divide up the squash into spaghetti like strands. Toss the squash, tomatoes, and goat cheese together, top with Parmesan and enjoy.