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Spaghetti Squash with Heirloom Tomatoes and Mozzarella
Category:Roasted Heirloom Tomatoes
Warm-up a chilly autumn evening with this take on a baked pasta dish. Make it vegan by adding fresh herbs instead of cheese. Either way, it's a delicious way to enliven your carb or gluten-free dinner.
Preheat oven to 400 degrees. Coat inside of squash with liquid from jar of Oven-Roasted Tomatoes. Season with salt and pepper.
Place squash open side down on a baking tray and bake for 25 minutes or until easy to pierce with a fork.
Using a fork, pull the strings of squash off, keeping them in the bowl-shaped squash halves. Mix in roasted tomatoes and top with shredded mozzarella.
Broil for 5 minutes, until cheese is melted and tomatoes warmed through.