Last night was my Advanced Baking class final in which I made a Irish Cream Cheesecake with Whiskey Praline Pecans to garnish. I had been “practicing” for it all day, and by the time I got home I just wanted to eat something super healthy (because “practicing” cheesecake equals eating lots and lots of cheesecake).
I love all things spaghetti squash. If you don’t know how to cook it, you should learn (it’s easy), and here is my post on how to do it. That recipe is pretty foolproof and how I make it every time.
In this recipe I half some cherry tomatoes, toss them with some garlic, fresh oregano, fresh ground pepper and kosher salt, and a drizzle of olive oil. I lay them out on a baking sheet lined with parchment paper and bake them in the (already hot from cooking the spaghetti squash) oven for just a few minutes until the tomatoes take on a little caramelization and the garlic is cooked, only about 15 minutes. A little fresh basil and some parmesan cheese to top it, and you’re on your way to spaghetti squash heaven.
- 1 large spaghetti squash cooked according to this recipe (http://theseasalt.com/2014/09/26/how-to-make-perfect-spaghetti-squash/) and set aside
- 1 lb cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- 2 Tbsp chopped fresh oregano
- 1/2 tsp (or so) fresh ground black pepper
- 1/2 tsp (or so) kosher salt
- 1-2 Tbsp extra virgin olive oil
- fresh basil and grated parmesan to garnish
- Lay out tomatoes, garlic, and oregano on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Toss together with hands and set in oven for 8 minutes (oven should be at 400 degrees).
- Using a spatula, turn tomatoes and cook another 8 or so minutes until tomatoes are soft and beginning to caramelize. I don't like them too soft, but you also want to make sure your garlic is cooked through.
- Serve tomatoes over spaghetti squash and season with more salt and pepper if necessary. Garnish with fresh basil and grated parmesan.