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Spaghetti Squash with Roasted Cherry Tom




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Canadian Living Test Kitchen


List of Ingredients




1 spaghetti squash (3 lb/1 1/2 kg)
6 cups (1 1/2 L) cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) white or plantation sugar, Granulated
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) drained rinsed white or red kidney beans
1/4 cup (60 mL) grated soy Parmesan cheese (or use the pine nut topping)
2 tbsp (30 mL) chopped fresh parsley

Recipe



Halve and seed squash. Bake, cut side down, on greased baking sheet in
400°F (200°C) oven for 1 hour or until flesh is tender when pierced.
(Or microwave, flesh side up and covered with plastic wrap, at High
for 15 minutes.) Using fork, gently scrape strands into serving dish;
keep warm.

Meanwhile, in 13 x 9 inch (33 cm x 23 cm) metal cake pan, toss
together tomatoes, garlic, oil, vinegar, sugar, salt and pepper. Roast
in 400°F (200°C) oven for 35 minutes.

Stir in beans; roast for 5 minutes or until warm and tomatoes are
shriveled. Spoon over squash. Sprinkle with mock parm cheese and
parsley.

Makes 4-6 servings.