If you haven’t tried roasted spaghetti squash yet, I highly recommend you test out this fantastic squash! It’s called spaghetti squash because after roasting in the oven, you scrape the flesh out and it shreds into spaghetti like strands. This squash is simple to roast and is quite versatile for many different add in creations.
Previously I’ve made an Italian style spaghetti squash topped with a pasta sauce, which can be a great pasta substitute for low carb eaters. I’ve also made a tasty tex mex style spaghetti squash with a black bean and avocado mixture. Recently my mother in law, an excellent and inspiring cook, made dinner for us, a roasted spaghetti squash recipe that she found in the Canadian Living magazine. It was so delicious, that once I tasted it, I knew I had to make it again soon in my kitchen. I tweaked it to our personal liking, as well as increased the nutritional value by adding kale and the Almond Sesame Parm topping. After devouring it a second time I definitely think it’s share worthy!
If you haven’t roasted a spaghetti squash before, slice it lengthwise down the middle to get two halves. Scoop out the seeds and place the squash face down on a baking sheet. I add a small amount of water onto the tray as well. Then place in the oven and roast on 400 degrees for 40-50 minutes depending on the size of your squash. You can check for doneness by touching the outside and it’ll be tender, a fork should easily pierce through the flesh.
Once the roasted squash and tomato bean mixture are mixed together, I spoon it back into the squash skins for unique individual serving bowls. Then top it off with a generous amount Almond Sesame Parm and serve!
Try this simple but full of flavour spaghetti squash dish and let me know what think!
- 2 small Spaghetti Squash
- 2 cups Grape Tomatoes, halved
- 4-6 Garlic Cloves, minced
- 2 tbsp Grapeseed Oil
- 1 tbsp Red Wine Vinegar
- ½ ts Salt
- ½ tsp Pepper
- ¼ cup Cilantro
- 2 cups Kale, thinly sliced
- 2-1/2 cups White Beans (navy, cannelloni, white kidney beans)
- ½ tsp Crushed Red Pepper
- Almond Sesame Parm (omit for nut free)
- Preheat oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise and bake cut side down on baking sheet for about 40-50 minutes depending on size of squash. It’ll be done once the flesh is tender and can be easily pierced with a fork.
- As the squash is roasting, toss together the cherry tomatoes, minced garlic, oil, vinegar, salt and pepper. Pour into a glass baking dish and add to the oven along side the squash for the remaining 30 minutes of cooking time.
- Remove squash when done and set aside.
- Then remove the tomato mixture and stir in the beans, kale, cilantro, and crushed red peppers. Place back in the oven for about 10 minutes.
- Using a fork scrape the squash flesh into a large bowl. Careful with the outer skins as you can use them for a serving dish for the roasted squash mixture.
- Remove the tomato mixture from the oven and add to the bowl of spaghetti squash. Mix gently until combined. Add more sea salt, pepper, or crushed red pepper to taste.
- Spoon mixture back into the squash skins to serve individual portions. Top with Almond Sesame Parm and enjoy!