With gardens reaching their peak of productiveness, the amount of fresh produce abounds. Spaghetti squash, delicious on its own, is made even better with tomatoes and zucchini.



1 1/2 pt. cherry or grape tomatoes

1/4 c. olive oil

2 tsp. minced garlic

1 spaghetti squash

1 large zucchini

1/4 tsp. each salt and pepper

Grated Parmesan (optional)


1. Position oven racks to divide oven into thirds. Heat oven to 425F. Line two 15- x 10- x 1/2-in. baking pans with nonstick foil.

2. Halve tomatoes; place tomatoes, three tablespoons of oil and the garlic in a 13- x 9-in. baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush cut surface of squash with a little of the remaining oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into 3/4-inch pieces. Place on other foil-lined pan; toss with remaining oil.

3. Roast tomatoes and spaghetti squash on top rack for 40 minutes, until you can easily pierce squash shell. Roast zucchini on bottom rack 30 minutes, tossing once, until tender and slightly browned.

4. Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, salt and pepper; spoon over spaghetti squash. Sprinkle with Parmesan, if using.

As an Amazon Associate I earn from qualifying purchases.

Johnson Newspapers 7.1

Recommended for you