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.
Prepare and roast the squash - Cut the spaghetti squash lengthwise, then remove the strings and seeds. Place squash in a baking dish with a half inch of water. Roast in the oven uncovered for 35-40 minutes until tender.
1 Spaghetti squash
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.
4 tablespoon Olive oil
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.
½ Basil, Freshly cracked salt & pepper
Assemble and serve - Plate the squash and top each squash boat with tomatoes, cheese, and more basil for garnish. Enjoy!
Freshly grated parmigiano reggiano
Notes
StorageStore 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.