Not long after we returned home from our shore adventure, I found myself on my own for dinner one night. While I was tempted to opt for takeout, I thought to myself, “Dish, what can you make that Mr. Dish would NEVER eat?” Hmmmm. So many possibilities! Since Mr. Dish is meat & potatoes personified, I knew I wanted something with veggies. LOTS of veggies.
I had stumbled upon two lovely zucchini by way of a running friend with a prolific garden.
So through some internet searching, I found a vegetarian recipe which I adapted to better suit my tastes and kitchen space. While the concept of “adapting” a recipe is terrifying for me, I made it through unscathed AND with a delicious dish! It features one of my favorite veggies that I haven’t had in ages: spaghetti squash!
This is a simple and tasty, meatless yet satisfying concoction of roasted veggies that I will definitely make again. Just cut the squash in half, remove the seeds, and coat the flesh with olive oil. Place both halves on a foil-lined baking sheet.
For some color, we have our garden-fresh zucchini and cherry tomatoes. Of course, no Dish dinner is complete without some garlic, so I minced 3 cloves of garlic. A generous drizzle with olive oil and we’re ready for the oven.
40 minutes later, the veggies were nice and tender. Time for my favorite part – making the spaghetti squash into… spaghetti!
All the squash goes into a bowl, and the zucchini/tomato mix goes on top. The olive oil and juice from the tomatoes made a nice little sauce! I topped mine with low-fat shredded mozzarella, though parmigiana or another cheese of your choice would work!
My inner vegetarian was totally satisfied. Mr. Dish doesn’t know what he’s missing! (and he probably never will…)
Roasted Spaghetti Squash with Zucchini and Tomatoes
Adapted from Woman’s Day
- 1 spaghetti squash
- 2 zucchini
- 1 pint cherry or grape tomatoes
- 3 cloves garlic
- olive oil
- salt and pepper
- 1/4 cup cheese (optional)
Preheat oven to 425. Cut spaghetti squash in half, remove seeds and coat inside with olive oil. Place flesh side down on a foil-lined baking sheet.
To a 9×13″ baking dish add: 3 cloves of minced garlic; zucchini, quartered length-wise and cut into chunks; tomatoes, halved; enough olive oil to coat vegetables.
Place squash on top oven rack, and the other veggies on the bottom rack. Bake for 40 minutes. (You should be able to easily pierce the squash with a knife.)
Scrape out spaghetti squash with a fork. Combine all veggies in a large bowl, add salt and pepper to taste. Top with cheese.