Roasted Spaghetti Squash with 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.