This easy low calorie recipe for roasted spaghetti squash and tomato bowls uses colorful grape tomatoes, fresh garlic and herbs for a simple, flavorful, and very low calorie dish. Enjoy as part of a satisfying, yummy meal.
1 large spaghetti squash
1 pint red or multicolored grape tomatoes
3 cloves garlic, minced
1 teaspoon Italian seasoning or combination of herbs of choice: oregano, thyme, basil...
Chopped fresh basil to garnish, optional
Preheat your oven to 425F. Line a 9x13 baking pan with parchment paper or a non-stick silicone baking mat.
Trim the ends of the spaghetti squash and cut in half lengthwise. Remove the seeds and place cut-side-down. Pierce the skin in a few places with a fork. Add a bit of water to cover the bottom of the pan and tightly cover with heavy duty aluminum foil.
Place tomatoes in a separate small shallow baking pan or sheet. Rub the tomatoes with the garlic and herbs and spread in a single layer so they roast evenly.
Roast squash and tomatoes for 45 mins or until squash is tender and the tomatoes are slightly browned and bursting. Note: Toss the tomatoes every 15-20 mins to ensure they don't burn.
Remove from the oven and flip the squash over (cut side up) to let cool slightly.
Use a large fork to create “spaghetti” strands. Top with the roasted tomatoes and season with salt substitute or salt and pepper to taste. Garnish with fresh basil and enjoy!
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