Monday, May 23, 2011

Spaghetti Squash with Roasted Tomatoes


So you know how I said I was going through baking withdrawal? Well I am definitely making up for it this weekend! So far I've made really crunchy granola, double chocolate avocado muffins (cupcakes masquerading as muffins!), no bake chocolate peanut butter chews (not a baked good but it still counts to me), and carrot cake power scuffins. This morning I started the sponge for a yeasted fruit bread, and will also be making the Elvis fluffernutter cake. AND I'd also like to make a couple more things - I'm thinking espresso chip oatmeal cookies, lazy samoas, and/or kitchen sink chocolate biscotti (all from Vegan Cookies Invade Your Cookie Jar). I'll be giving a lot of this stuff away, though I also need to restock my freezer with healthy snacks for the week!


Now to balance out all those baked goods with something healthier - this spaghetti squash with roasted tomatoes. I'd say this is a great accompaniment to a meal, but I wouldn't want to eat it for a main course. It's something a bit different with a nice presentation and decent flavour (and healthy!), but not so super amazing that I want to eat a lot of it. E liked it though. One of my friends really loves roasted tomatoes, so I was interested to see how the roasted grape tomatoes would turn out. I definitely prefer them raw. Cooked tomatoes are just not my thing! I do think this dish is a great way to eat beans though.

If this sounds good, you might also like:
Garlicky Broccoli, Corn and Bean Burritos
Black Bean and Zucchini Chilaquiles
Pan-Roasted Cauliflower
Carrot Slices in Dill Sauce

Spaghetti Squash with Roasted Tomatoes
Adapted from Canadian Living: The Vegetarian Collection

1 spaghetti squash (2 1/2 lb/1.25 kg), halved and seeded
1/2 tsp salt
1/2 tsp ground black pepper
4 cups grape tomatoes
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp chile pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
1/4 cup chopped fresh parsley

Preheat oven to 400F. Bake the squash cut side down on greased baking sheet or parchment paper until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in a 9x13 (3L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400F oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shriveled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

8 comments:

janet said...

Wow - you have been baking up a storm!! Sorry to hear you don't like roasted tomatoes. I added roasted cherry tomatoes to one of my favourite salads, and I really thought the tomatoes brought it up a notch. It only helps if you like cooked tomatoes, though. ;)

Claire said...

Ah! I love spaghetti squash!!!! So good...and this one looks great.

Johanna GGG said...

what an impressive array of baked goods. and lovely veg dish - I too have a love hate relationship with cooked tomatoes - never liked them much as a child though I have never said no to anything cooked in tomato sauce

Joanne said...

I really need to start using spaghetti squash more! It's such a great way to bulk up so many dishes! This looks delicious!

Kevin said...

That looks nice and tasty and healthy!

NR said...

I keep trying but still never got around to liking spaghetti squash. I think I'm also not sure about what texture it should have...soft? somewhat crunchy? something about it just seems off. The sauce on top looks awesome to me though!

And I'm just in awe of the amount of baking you did! wow!!!

Xiaolu @ 6 Bittersweets said...

You've been posting a lot recently 8). Glad to see you back in full swing. This looks great and I've been meaning to try new ways of cooking spaghetti squash.

kimberleyblue said...

Spaghetti squash is one of my favourites! I love the tomatoes on top, and that it has a little spicy kick.