Spaghetti Squash With Roasted Balsamic Cherry Tomatoes Recipes

SPAGHETTI SQUASH WITH ROASTED BALSAMIC CHERRY TOMATOES

Steps:

• Place the spaghetti squash and water in the pressure cooking pot. Cook 10 minutes on high pressure. Use a quick pressure release and carefully remove squash from cooking pot. (The "baked" squash will be very soft and easy to squeeze. If it's still firm, put it back in the pressure cooking pot and cook another minute or two until the squash feels tender.) When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Use a fork to scrap the strands of "spaghetti" from the skin of the spaghetti squash. Prepare roasted cherry tomatoes: Slice the tomatoes in half, and put them in a strainer. Sprinkle the salt over the tomatoes, gently stir. Place the strainer over a bowl and let sit for 15 minutes. Heat the broiler. Discard cooking water from pressure cooking pot and dry pot. Select Saute and add 1 tablespoon oil to pressure cooking pot. Add garlic; cook until fragrant and just starting to color, about 3 minutes. Add squash (discard any liquid that may have accumulated on the plate). Cook, stirring frequently, until squash is hot, about 5 minutes; season with salt and pepper. While squash is cooking, Carefully stir tomatoes and discard any liquid that has accumulated in the bowl. Put the tomatoes in the bowl. Add the remaining ingredients and stir to combine. Spread the tomatoes in an even layer on a rimmed baking sheet lined with foil. Broil on the center rack for 6 to 8 minutes, or until the tomatoes begin to brown and soften. Remove from oven. Serve spaghetti squash topped with roasted tomatoes.

CAPRESE SPAGHETTI SQUASH

Steps:

• Preheat oven to 400˚F / 205˚C.
• Slice squash in half lengthwise and use a spoon to remove the seeds. Brush each half with 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Set cut side down on baking sheet and roast for 35-40 minutes, until squash is fork tender.
• Remove squash from oven and let cool slightly before flipping over. Use two forks to shred the spaghetti squash and transfer the shredded squash to a large mixing bowl.
• While the squash is roasting, add basil, pine nuts, olive oil, lemon juice, nutritional yeast, garlic, salt and pepper to a food processor. Blend until mostly smooth. Taste and adjust seasoning as desired.
• In a skillet over medium heat, add the tomatoes, remaining 1 tablespoon of olive oil, balsamic vinegar, salt and pepper and stir well. Cook, stirring often, until tomatoes are softened and burst, about 6-8 minutes.
• Toss the shredded squash with pesto until well coated.
• Divide the squash + pesto mixture between the empty spaghetti squash skins. Top with tomatoes, then top each squash half with 1/4 cup of liquid mozzarella.
• Bake for 13-15 minutes (at 400˚F), or until cheese is bubbly and slightly browned. Remove from oven and serve warm with fresh basil.

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN

Steps:

• In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.