Spaghetti Squash with Garden Herb and Roasted Sungold Tomato Brodo
- Nonstick spray as needed
- 1 Large spaghetti squash, cut in half and seeded
- 1 Pint of ripe sungold tomatoes or cherry tomatoes
- 4 cloves garlic, minced
- 1/2 red onion, diced
- 1 large sprig of thyme
- 1/ cup fresh basil, torn in small bits
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh Italian leaf parsley, chopped
- 1 t sherry vinegar
- 1 1/2 Cups vegetable stock
- 2 oz soft goat cheese.
- Salt and fresh cracked pepper to taste
- 1 T extra virgin olive oil
Preheat oven to 375 degrees. Combine tomatoes, garlic, onions, thyme, basil, sherry and vinegar into bowl, reserving some of the herbs for garnish. Toss with olive oil, salt and fresh pepper. Place in ovenproof casserole dish. Spray spaghetti squash with nonstick spray and put cut side down on baking sheet. Add both baking sheet and casserole dish in oven. After 20 minutes, remove tomatoes and add vegetable stock. Return to oven and continue to roast until the spaghetti squash is fork tender, approximately another 10-15 minutes longer. Remove both sheet pan and casserole dish from oven and strain the tomatoes, reserving the liquid and discarding the sprig of thyme. Use fork to carefully scrape squash from rind. Divide the squash between to large bowls and top with roasted tomatoes. Pour the strained liquid around the edges. Add a pinch of salt and a few twists of cracked pepper. Garnish with parsley, remaining herbs and goat cheese.
Serve and enjoy!
Pizza with Walnut Pesto, Ricotta, Spinach and Caramelized Onions, using Whole Wheat Pizza Dough (courtesy of Todd English and Figs Restaurant)