Ingredients

The following ingredients have 4 Servings
  • 1 large spaghetti squash
  • 1 pint grape or cherry tomatoes
  • 2 tablespoons olive oil, (divided)
  • Kosher salt and black pepper, (to taste)
  • 2 tablespoons pesto, (can use store bought)
  • 4 ounces fresh mozzarella cheese, (shredded)
  • Garnish: crushed red pepper flakes and freshly chopped basil

Instruction

  • Preheat oven to 400 degrees F and line a large baking sheet with foil.
  • Use a sharp knife to carefully cut the spaghetti squash in half lengthwise. Use a big spoon to scrape out the seeds and the stringy pieces. Discard.
  • Brush the insides of the squash with 1 tablespoon of the olive oil and sprinkle with a little salt and pepper. Place cut-side down on one side of the prepared baking sheet. Roast for 20 minutes.
  • Meanwhile, place the tomatoes in a medium bowl. Drizzle with the remaining olive oil and season with salt and pepper. Toss until all the tomatoes are well coated.
  • Remove the pan from the oven and place the tomatoes on the other side of the pan. Return to the oven and roast for 15-20 minutes, or until tomatoes are soft and start to burst and the spaghetti squash pierces easily when a knife is inserted into the skin and flesh.
  • Remove from the oven and preheat the oven to broil. Place the tomatoes in a bowl.
  • Flip the squash over on the pan and gently run a fork down the flesh, creating strands. Add the pesto (1 tablespoon per half) and use the fork to "fluff" the strands and mix in the pesto.
  • Top each squash half with mozzarella cheese and return the pan to the oven. Cook for 2-4 minutes, or until the cheese melts.
  • Top with roasted tomatoes, crushed red pepper flakes, and basil. Serve immediately.