Spaghetti Squash with Roasted Tomatoes

Where do I apply for a Mom Of The Year Award??  I know I'll win because last night I tricked Jack into thinking Spaghetti Squash was actually pasta.  It wasn't easy.  At first glance, he gave me this skeptical look that said, "What are you doing woman?  This is a damn vegetable."  But instead of giving up, I began to skip around the kitchen like a fairy singing, "you need more cheese for your pastaaaaa" and somehow covering it completely with Parmesan worked!  He ate double helpings of squash and Nemo.  That's what we call salmon.  I know, completely disturbing, he's eating a cartoon.  

Of course, I left the roasted tomatoes off of his dish and he was MISSING, OUT.  Sweet, caramelized tomatoes over buttery squash sprinkled with salty cheese.  I would take that over real pasta any day. Not really.  But you know what I mean.

Spaghetti Squash with Roasted Tomatoes

(Serves 4)

Printable Recipe

1 spaghetti squash

1 large tomato, chopped

1 large handful of yellow grape tomatoes, sliced in half

1 T olive oil

Coarse salt

2 T unsalted butter

2 cloves garlic, minced

Parmesan cheese

Preheat oven to 350.  Place squash, whole, on baking sheet and bake for one hour.  

In the meantime, place tomatoes in a separate baking dish and toss with olive oil and coarse salt.  When timer for squash is at 30 minutes, put tomatoes in oven and bake for remaining half-an-hour.     

Let squash cool.  (I keep forgetting NOT to use tin foil when roasting tomatoes, they stick.  Stupid.)

Once squash has cooled, cut in half and remove seeds.  Using a fork, scrape out squash into bowl.  Set aside.  In a large skillet, melt butter.  Add garlic and saute for a few minutes, until fragrant.  

Add squash, tomatoes and season with salt and pepper to taste.  Toss until warmed through.  

(Microwavable version HERE.)