Roasted Spaghetti Squash with Tomato Chutney

Roasted Spaghetti Squash with Tomato Chutney is an absolutely delicious way to incorporate more summer squash into your diet.  The recipe is garden fresh and just begging to happen.  

Before we get to this absolutely amazing roasted squash recipe, let’s take a look at how to pick the perfect squash at the grocery store.

What To Look For When Shopping For Spaghetti Squash

•  Spaghetti squash is a variety of squash itself, so there aren’t really subcategories of spaghetti squash. It comes in different colors, mostly ivory, yellow, and orange, but yellow is the most common.  It can also be called vegetable spaghetti, noodle squash, and squaghetti
•  Look for a spaghetti squash that is firm and has a dry rind, free of blemishes and cracks. It should feel heavy and have a rounded stem. Try to avoid squash with a shiny rind, soft spots or cracks . Choose spaghetti squashes that have thick, hard, and dark outer skin, without having any mold or bruises on them.
• Check out this great article from The Nibble to learn more about squash varieties and how to use them.

Looking For Ideas To Use Leftover Squash? Check Out These Fantastic Options.

 If you have leftover squash that isn’t used for this recipe, check out these fantastic ways to incorporate it into other meals.

• – Serve it as pasta with red sauce and meatballs, or vegan meatballs if you want to keep the dish plant-based
• – Stir-fry the squash noodles to make a healthier variation of Chinese or Thai food
• – Instead of shredding the squash, stuff it like you might an eggplant
• – Use as a side dish and add your favorite seasonings; the squash has a fairly mild flavor and is very versatile

What Is A Chutney?

A chutney is comprised of 3 main parts: an herb like cilantro or mint, a flavoring ingredient like onion or ginger, and chopped fruit or vegetables. In this recipe we’re going to make a homemade tomato chutney. The options you have for incorporating this amazing collection of flavors into other dinner recipes is only limited to your imagination. Check out this article from Masterclass for more chutney recipes and the different ways you can make them. 

Use your delicious homemade Tomato Chutney recipe to serve along side grilled, roasted or baked chicken, pork or beef. You’ll be amazed at the flavor it brings to your entree.

Roasted Spaghetti Squash with Tomato Chutney Ingredients:

• One 2 pound spaghetti squash
• 1 Tablespoon olive oil
• 2 pints cherry tomatoes
• 2 Tablespoons olive oil
• Salt and pepper to taste
• 2 Tablespoons minced garlic
• 1/4 cup chicken broth
• 1/2 cup chopped onion
• One eight ounce container bite size fresh mozzarella balls, cut in half
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh mint
• Grated parmesan cheese cheese

Roasted Spaghetti Squash with Tomato Chutney Recipe Steps

Recipe Step One

We start the recipe by cutting your spaghetti squash in half lengthwise and removing the seeds from the squash. Brush the cut sides of both halves of the squash (the outer rim of the spaghetti squash) with 1 Tablespoon of olive oil. Sprinkle the 2 halves with salt and pepper.  Place the squash halves cut side down on a rimmed cookie sheet. Using a fork, prick the skin of both halves of the squash all over.  Bake the squash in a preheated 375 degree oven for 30 to 40 minutes or until tender.

Recipe Step Two

While the squash roasts in the oven, place the cherry tomatoes in a large bowl. Add 3 Tablespoons of olive oil, minced garlic and salt and pepper to taste to the bowl with the cherry tomatoes. Stir the ingredients together to coat the tomatoes. Place the coated cherry tomatoes on your rimmed cookie sheet. Bake the tomatoes in the oven with the squash on a rack by its self for for the last 20 minutes of the squash baking time. Both the squash and the tomatoes will come out of the oven at the same time.

Recipe Step Three

When the squash and cherry tomatoes are out of the oven place the chicken broth in a large skillet. Bring the broth to a boil and add the chopped onion to the pan. Cook the broth and onion about 3 minutes or until tender. Remove the skillet from the heat and add the roasted tomatoes to the broth and onions. Using a fork, gently press down the cherry tomatoes to release their juices. Add the mozzarella, basil and mint to the pan with the tomatoes, tossing gently to combine the ingredients. 

Recipe Step Four

Use a fork to remove the squash pulp from the shell of the Winter Squash, keeping it in the shell. Top the pulp with the Tomato Chutney and grated Parmesan Cheese and serve.

Roasted Spaghetti Squash with Tomato Chutney, it’s What’s For Dinner?! And you’re going to love it!

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Roasted Spaghetti Squash with Tomato Chutney

Prep Time20 minutes mins

Cook Time35 minutes mins

Course: Side Dish

Cuisine: American

Keyword: chutney, fresh tomatoes, sauted zucchini and summer squash, spaghetti squash, tomato chutney

Servings: 4

Ingredients

• One 2 pound spaghetti squash cut in half, seeded and the membranes scooped out.
• One Tablespoon olive oil (to brush the squash with after it's cut and seeded)
• salt and pepper to taste
• 2 pints cherry tomatoes
• 2 Tablespoons olive oil (used to coat the cherry tomatoes before baking)
• 2 Tablespoons minced garlic
• 1/4 cup chicken broth
• 1/2 cup chopped onion
• 1.8 ounce container bite size fresh mozzarella balls cut up
• 1/4 cup fresh basil, chopped
• freshly grated Parmesan Cheese

Instructions

• We start the recipe by cutting your spaghetti squash in half lengthwise and removing the seeds from the squash. Brush the cut sides of both halves of the squash (the outer rim of the spaghetti squash) with 1 Tablespoon of olive oil. Sprinkle the 2 halves with salt and pepper.  Place the squash halves cut side down on a rimmed cookie sheet. Using a fork, prick the skin of both halves of the squash all over.  Bake the squash in a preheated 375 degree oven for 30 to 40 minutes or until tender
• While the squash roasts in the oven, place the cherry tomatoes in a large bowl. Add 3 Tablespoons of olive oil, minced garlic and salt and pepper to taste to the bowl with the cherry tomatoes. Stir the ingredients together to coat the tomatoes. Place the coated cherry tomatoes on your rimmed cookie sheet. Bake the tomatoes in the oven with the squash on a rack by its self for for the last 20 minutes of the squash baking time. Both the squash and the tomatoes will come out of the oven at the same time.
• When the squash and cherry tomatoes are out of the oven place the chicken broth in a large skillet. Bring the broth to a boil and add the chopped onion to the pan. Cook the broth and onion about 3 minutes or until tender. Remove the skillet from the heat and add the roasted tomatoes to the broth and onions. Using a fork, gently press down the cherry tomatoes to release their juices. Add the mozzarella, basil and mint to the pan with the tomatoes, tossing gently to combine the ingredients. 
• Use a fork to remove the squash pulp from the shell of the Winter Squash, keeping it in the shell. Top the pulp with the Tomato Chutney and grated Parmesan Cheese and serve.

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