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Spaghetti Squash With Roasted Tomatoes

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“I love Spaghetti Squash - and this is a great dish - Stir in 1/4 cup grated Parmesan cheese or nutritional yeast into the cooked and shredded squash, if desired. Both offer lovely, cheesey, nutty flavors.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat and seed squash. Bake cut side down, on greased baking sheet in 400F oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands inot a bowl; stir in half each of the salt and pepper; keep warm.
  2. Meanwhile, in a 13x9-inch glass baking dish, toss together tomaotoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400F oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 20 minutes. Mound squash on platter; spoon tomato mixture over top.

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