roasted tomato + mozzarella spaghetti squash
|October 4, 2011||Posted by kathleen under lunch + dinner, make ahead, recipes|
there’s a new kid in town! y’all are plenty aware of my affinity for squash of the butternut kind, but its sister spaghetti squash is making a serious run for the money.
- 1 medium spaghetti squash
- 1/2 cup olive oil
- 1/2 cup fresh basil (divided)
- 2 teaspoons garlic (minced)
- salt to taste
- 1 pint cherry tomatoes
- 3 cups raw spinach
- 1/4 cup parmesan reggiano (finely grated)
to roast the squash, cut in half lengthwise and discard seeds. place face down in a baking dish with 1/2 inch of water. cover with tin foil and bake at 350 degrees for 35 minutes or until tender. let sit for 5 minutes.
meanwhile, using an immersion blender, blend olive oil, 1/4 cup basil, garlic and salt to create your basil infused olive oil.
toss tomatoes in the olive oil and roast at 400 degrees for 15 minutes or until tender (and starting to explode!)
while tomatoes are roasting, begin scraping “noodles” from spaghetti squash using a large fork. you should end up with a large bowl-full of tender squash.
immediately toss warm squash with raw spinach. there should be enough heat left in the squash to wilt the spinach, but if not, you may wilt the spinach in the microwave or on the stove top prior to tossing. slice remaining quarter cup of basil and mix in with spinach.
add roasted tomatoes + fresh mozzarella, drizzle with remaining basil olive oil (if desired).
the flavors of this dish are incredible! garlic, basil, a hint of saltiness, and the richness of olive oil all shine through. add to that the natural flavors of the squash and tomatoes and we have ourselves one serious plate.