
Spaghetti Squash with Roasted Tomatoes and Basil

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…
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.