How to make it

  • pre heat oven to 400'F. align shelves in the oven so a pan will fit on each shelf.
  • line 2 baking sheets with foil or parchment paper
  • cut spaghetti squash in half length-wise
  • use a spoon to scrape out the seeds and stringy fibers
  • brush squash with 2 teasp. oil place cut side down on 1 baking pan
  • bake until squash is easily pierced with a fork about 60 mins.
  • cut cherry tomatoes in half and place on 2nd baking sheet.
  • coat with 4 teasp. of oil and sprinkle with thyme and 1 teasp. salt
  • place in oven with the squash.
  • bake 5 mins then add the garlic. mix to distribute
  • bake 5 to 10 more mins or until softened
  • when spaghetti squash is done turn over to let cool slightly
  • then remove remove the strands witha fork scraping lightly.
  • place the squash in a bowl.
  • add the remaining 1 TBSP. oil, 1/2 teasp salt and the pepper.
  • cook pasta according to directions on the box.
  • drain and place in a large serving dish.
  • add squash, cherry tomatoes and all the cooking juices
  • mix in Parmesan cheese and top with the parsley.
  • ***** for Gluten Free use a Gluten Free pasta

Reviews & Comments 3

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  • catbot79 10 years ago
    This looks seriously yummy, particularly with the thyme roasted tomatoes added in there. Thank you for passing it along... I can hardly wait to try it!
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  • turlak 10 years ago
    Sounds great...I'm just waiting on my tomatoes to turn red, then I'll use up my spaghetti squash that has been in my fridge for a while...I'll cook this on Wed, and throw in some chopped chicken breasts. Thanks!
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    " It was excellent "
    kukla ate it and said...
    I've made something very close to this before, and it IS devine! The thyme accents the squash, and the pasta & tomatoes give it more texture (than spaghetti squash on its own...) Great post, Peetabear! A 5 in my books :)
    Was this review helpful? Yes Flag

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