Spaghetti Squash with Blistered Cherry Tomatoes

Spaghetti Squash with Blistered Cherry Tomatoes is an easy and delicious alternative to traditional pasta. Simply roast spaghetti squash and top it with a flavorful blistered cherry tomato sauce. Make this gluten-free and vegetarian dish makes for a well-rounded weeknight dinner.

Fall is finally here, which means it's time to fire up the oven and make one of my favorite vegetarian dishes: Spaghetti Squash with Blistered Cherry Tomatoes. Not only is this a gluten-free spin on a classic spaghetti dish, but it is also a flavorful, colorful substitute if you are taking a break from regular pasta. It's gluten-free and can be vegan if you decide to use a cheese substitute. Everyone can get on board with these tasty spaghetti squash boats!

Jump to:

• How to Pick a Spaghetti Squash
• Ingredients
• Instructions
• Substitutions
• Variations
• Storage
• Top Tips
• Did You Like This Recipe?
• 📖 Recipe

How to Pick a Spaghetti Squash

A ripe spaghetti squash will be firm, a golden or dark yellow color. The skin of the squash will be thick and hard. A good test is to use your fingernail to poke the squash. If your fingernail doesn't penetrate the skin, it's ripe. Also, Make sure the squash doesn't have any soft spots or cracks in the skin.

Ingredients

• Spaghetti squash - Spaghetti squash has a mild and slightly sweet flavor that makes it the perfect substitute for pasta.
• Organic cherry tomatoes - Cherry or grape tomatoes are best for this recipe. Heirloom cherry tomatoes are especially bright and flavorful for this recipe. Check out this article to learn about the difference between cherry and grape tomatoes.
• Garlic cloves - Garlic offers a deep, aromatic quintessential Italian flavor.
• Shallot - Shallot has the flavor of a mild onion without the bite.
• Extra virgin olive oil - Olive oil adds fat to the recipe, melding the flavors together.
• Basil - Fresh torn basil adds a brightness to the tomatoes and aromatics.
• Kosher salt - Salt accentuates the other flavors of the dish.
• Freshly ground black pepper - Black pepper adds spice to the dish.
• Parmigiano-Reggiano - Freshly grated for additional flavor.

Instructions

Cook Spaghetti Squash

• Heat the oven - Preheat the oven at 350ºF.
• Prepare and roast the squash - Cut spaghetti squash lengthwise, then remove the strings and seeds. Place squash in a baking dish with a half inch of water. Bake spaghetti squash in the oven uncovered for 35-40 minutes until tender.
• Let squash cool then scrape flesh - Once tender, remove the squash from the oven and allow to cool for a few minutes before handling. Using a fork, scrape the flesh until the strings separate into spaghetti-like strands.

Make the Blistered Cherry Tomatoes

• Heat oil - Heat olive oil over medium-high heat in a heavy cast-iron skillet or braiser.
• Add aromatics and tomatoes - Add garlic and shallots to the oil and sauté for 1 minute until fragrant then add the tomatoes and allow them to cook untouched for 2-3 minutes until they begin to char and blister. Stir the tomatoes and cook for another 2 minutes.
• Add seasoning - Turn off the heat and stir in torn fresh basil, kosher salt, and black pepper.
• Assemble and serve - After you finish cooking spaghetti squash and tomatoes, plate squash and top each squash boat with tomatoes, cheese, and more basil for garnish. Enjoy!

Substitutions

• Pasta - Replace spaghetti squash with pasta to make a delicious vegetarian dinner. Just toss pasta, a little pasta water, and blistered tomatoes together. If you still want the meal to be gluten free, use Garofalo Gluten Free Spaghetti, which tastes like traditional wheat based pasta.
• Tomatoes - Use larger chopped tomatoes, like Roma, instead of cherry or grape tomatoes.

Variations

• Vegan - In order to make this recipe vegan, omit the Parmiggiano-Reggiano.
• Spicy - Add chili pepper flakes while cooking the tomatoes to imbue heat to the tomatoes.
• Balsamic Vinegar - Drizzle a little balsamic vinegar after you have cooked the tomatoes for a rich tang.
• Herbaceous - Add fresh herbs like chopped parsley or oregano for a sharp kick.

Storage

Store leftover squash spaghetti and tomatoes in separate air-tight containers in the refrigerator for up to 3 days. To reheat leftovers, bake the squash on a sheet pan at 350ºF for 5 minutes. With regard to the tomatoes, add a little olive oil to a skillet over low-medium heat. Add the leftover tomatoes to the pan and give them a stir. Allow the tomatoes to cook for 3-5 minutes or until completely warmed.

Top Tips

• Type of tomatoes - For the best blistered tomatoes, use cherry or grape tomatoes. They cook all the way through and maintain their juices.
• Don't stir - When you first add the tomatoes, leave them untouched for 2-3 minutes before stirring. This will allow the tomatoes to blister as they come in contact with the oil.
• Cook on medium high heat - Medium high heat allows the tomatoes to blister without smoking or burning within the first 2-3 minutes.

Did You Like This Recipe?

If you love Spaghetti Squash with Blistered Cherry Tomatoes, please rate the recipe and tell us more in the comments below!

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