This is a fabulous (and healthy) dish to try this fall!
What You’ll Need:
1 large spaghetti squash
1 tablespoon Olive oil
1 pound cherry tomatoes, rinsed and sliced in half
1 jar julienned sun-dried tomatoes
1 tablespoon rosemary, dried or fresh
1 tablespoon time, dried or fresh
Sea salt and fresh ground pepper to taste
What to Do:
Preheat oven to 400°
Slice spaghetti squash in half and remove the seeds.
Place spaghetti squash halves on baking sheet lined with parchment paper. Brush with olive oil and season with salt and pepper.
Roast for 30 minutes.
In a mixing bowl tossed sliced cherry tomatoes with one jar of sun-dried tomatoes packed in olive oil. Add chopped rosemary and thyme and sea salt and pepper. Set aside.
Remove spaghetti squash from oven, using a large fork starting at one end of spaghetti squash. Pull the squash from the shell and you will see strings form like spaghetti. Toss half the tomato mixture in each half of the spaghetti squash and roast for another 15 minutes. Enjoy!
Serves for 4
