Roasted Spaghetti Squash & Tomatoes
(makes about four to five cups)
- 1 large spaghetti squash (or 2 small)
- 1 pint small heirloom tomatoes
- 3 tbsp. extra virgin olive oil (approx.)
- 1/2 red onion
- 3 garlic cloves
- 1 tbsp. fresh chopped sage leaves
- 1 tbsp. fresh chopped thyme leaves
- Salt and black pepper, to taste
Preheat your oven to 425 degrees.
Place the whole tomatoes on a baking sheet or dish. Toss with a sprinkle of salt and pepper and one tablespoon of the olive oil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle some salt and pepper on each half, drizzle with olive oil, and then place the squash cut side down in another baking dish or sheet.
Place both pans in the oven. Roast the tomatoes for 15 minutes and roast the squash for 30 minutes until tender. Remove both from the oven after their roasting time is up and set aside.
When the squash has cooled down a bit, scrape it with a fork to remove the long spaghetti strands from the skin and place them in a bowl.
Thinly slice the onion and garlic cloves and place in a sauté pan with the remaining two tablespoons of olive oil. Cook over medium heat for about six to eight minutes until they soften, stirring frequently. Add the fresh sage and thyme to the pan. Cook until herbs are fragrant.
Add the spaghetti squash and tomatoes to the pan with the onions, garlic, herbs and another pinch of salt and pepper. Gently toss to mix. Remove from heat and serve warm.