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Spaghetti Squash with Heirloom Tomatoes and Mozzarella

Category:

Roasted Heirloom Tomatoes

Recipe by Laura Scherb

30 mins
Serves 2
Vegetarian

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.

Step 1

Preheat oven to 400 degrees. Coat inside of squash with liquid from jar of Oven-Roasted Tomatoes. Season with salt and pepper.

Step 2

Place squash open side down on a baking tray and bake for 25 minutes or until easy to pierce with a fork.

Step 3

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.

Step 4

Broil for 5 minutes, until cheese is melted and tomatoes warmed through.

Ingredient list

1
Spaghetti squash, cut in half length-wise, seeds removed
1
jar (16 oz) Oven-Roasted Heirloom Tomatoes
4
oz mozzarella cheese, shredded or fresh torn in pieces

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