Spaghetti Squash With Roasted Balsamic Cherry Tomatoes Recipes

SPAGHETTI SQUASH WITH ROASTED BALSAMIC CHERRY TOMATOES

Steps:

• Place the spaghetti squash and water in the pressure cooking pot. Cook 10 minutes on high pressure. Use a quick pressure release and carefully remove squash from cooking pot. (The "baked" squash will be very soft and easy to squeeze. If it's still firm, put it back in the pressure cooking pot and cook another minute or two until the squash feels tender.) When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Use a fork to scrap the strands of "spaghetti" from the skin of the spaghetti squash. Prepare roasted cherry tomatoes: Slice the tomatoes in half, and put them in a strainer. Sprinkle the salt over the tomatoes, gently stir. Place the strainer over a bowl and let sit for 15 minutes. Heat the broiler. Discard cooking water from pressure cooking pot and dry pot. Select Saute and add 1 tablespoon oil to pressure cooking pot. Add garlic; cook until fragrant and just starting to color, about 3 minutes. Add squash (discard any liquid that may have accumulated on the plate). Cook, stirring frequently, until squash is hot, about 5 minutes; season with salt and pepper. While squash is cooking, Carefully stir tomatoes and discard any liquid that has accumulated in the bowl. Put the tomatoes in the bowl. Add the remaining ingredients and stir to combine. Spread the tomatoes in an even layer on a rimmed baking sheet lined with foil. Broil on the center rack for 6 to 8 minutes, or until the tomatoes begin to brown and soften. Remove from oven. Serve spaghetti squash topped with roasted tomatoes.

SPAGHETTI SQUASH WITH BLISTERED CHERRY TOMATOES

Steps:

• Heat the oven - Preheat the oven at 350ºF.
• Prepare and roast the squash - Cut the spaghetti squash lengthwise, then remove the strings and seeds. Place squash in a baking dish with a half inch of water. Roast in the oven uncovered for 35-40 minutes until tender.
• Let squash cool then scrape flesh - Once tender, remove the squash from the oven and allow to cool for a few minutes before handling. Using a fork, scrape the flesh until the strings separate into spaghetti-like strands.
• Heat oil - Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser.
• Add aromatics and tomatoes - Add garlic and shallots to the oil and sauté for 1 minute until fragrant then add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
• Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
• Assemble and serve - Plate the squash and top each squash boat with tomatoes, cheese, and more basil for garnish. Enjoy!

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN

Steps:

• In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.