squash
tomato
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Spaghetti Squash with Roasted Tomatoes and Basil

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Sesame Cookies | Buddy Valastro

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

How to Make Spanakopipasta | Rachael Ray

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

How to Make Shrimp Burgers | Jacques Pepin

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Ingredients

  • 1 squash
  • 3 pounds, about 24, plum or Roma tomatoes, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, sliced
  • Salt and pepper
  • 2 tablespoons thyme, chopped
  • 12 leaves basil, torn
  • Grated Parmigiano-Reggiano for topping

Yield

Serves: 4

Preparation

Preheat oven to 400°F.
 
Halve both squash and place the pieces cut side down on baking sheets. Roast 1 hour or until tender. 
 
While the squash are roasting, place tomatoes on baking sheet and scatter garlic over tomatoes, drizzle with olive oil, toss to coat, season with salt and pepper, and thyme. Halfway through the squash cooking time, place tomatoes in the oven and roast until brown at edges and slumped, 30-40 minutes. 
 
Remove the squash from the oven, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.  
 
Slide tomatoes and all liquids into bowl. Add basil and mash with garlic. Divide among the squash and top with cheese. Serve half a squash per person.