Oh, my. This was such a mouthwatering, meatless main dish. Roasted Italian Tomatoes with Spaghetti Squash was perfectly seasoned with lots of different herbs like oregano, basil, thyme and rosemary. Adding onions, leeks and garlic made it really savory and delicious. If you’re looking for a healthy, low calorie meal, this one does the trick.
This irresistible main dish is vegan and gluten free. On top of that it’s one of those truly satisfying dinners that you can enjoy even as leftovers. I made it with a Crunchy Marinated Vegetable Salad so we really got our dose of veggies for that meal. Roasting the tomatoes and veggies brings out so much additional flavor. Adding a little olive oil provides just a little extra deliciousness.
Many of you know I love roasting vegetables. I’ve made several recipes with roasted tomatoes including soups. Roasting the tomatoes just makes this dish spectacular in my opinion. We loved this tasty and healthy entree. If you enjoy tomatoes this recipe is wonderful. If you’re trying to lower your caloric intake after weeks of holiday indulgence, this entree should do it. Enjoy!
Roasted Italian Tomatoes with Spaghetti Squash was outstanding.
If you’ve never eaten leeks before, you don’t know what you’re missing.
This meatless main dish is wonderful served as leftovers too.
Here’s what I did.
I used these ingredients.
Cut tomatoes into fourths and toss into a large mixing bowl.
Add leeks, onions, garlic, salt and pepper.
Add olive oil.
Stir to combine.
Spread tomato mixture onto a parchment paper-lined cookie sheet.
Add minced herbs.
Bake at 400 degrees for about 30 minutes.
Meanwhile, bake spaghetti squash at 400 degrees for one hour or until softened. (I usually pierce the outside of the squash so it doesn’t explode while baking!)
Cut squash in half.
Remove seeds and pulp and discard.
Remove strands of spaghetti squash with a fork.
Remove squash from shell until totally cleaned out.
To serve: Spread spaghetti squash on a platter. Spread roasted tomatoes over top.
This mouthwatering recipe will knock your socks off!
One of the really nice things about this recipe is how low in calories it is. Especially after a month or so of holiday indulgence, this is a way to get back on track!
Roasted Italian Tomatoes with Spaghetti Squash is healthy, low calorie, gluten free and vegan.I served it with Crunchy Marinated Vegetable Salad.
Here’s the recipe.
ROASTED ITALIAN TOMATOES WITH SPAGHETTI SQUASH
(My own concoction)
Roasted Italian Tomatoes with Spaghetti Squash
Teresa Ambra
Roasted Italian Tomatoes with Spaghetti Squash will knock your socks off! This amazing low calorie entree uses roasted tomatoes and veggies along with herbs and olive oil to amp up the flavors. It’s a savory and delicious meatless entree that’s healthy, vegan and gluten free. If you want to lower your caloric intake after holiday indulgence, this is a great way to do it! Even though this entree has a lot less calories, it’s still big on taste. Every bite is mouthwatering and irresistible. You won’t believe how much you will enjoy this dish!
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Course Meatless Main Dish/Casserole/Veggie Side Dish, Vegetable
Cuisine Italian
Servings 10
Calories 141kcal
1 cookie sheet
1 sharp knife to cut vegetables
1 bowl
1 fork
1 18×26″ cookie sheet pan
parchment paper
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 spatula
4 1/4lbs.roma tomatoesquartered (about 18 Roma tomatoes)
1/4cupolive oil
3largecloves garlicminced
1largesweet onion or Vidalia oniondiced
1largeleekgreen top removed, washed thoroughly and sliced or diced
1 1/2tsp.Italian seasoning
1 1/2tsp.granulated sugar
1tsp.sea salt
1/4cupfresh oregano leavesminced
1/4cupfresh basil leavesminced
1/4cupfresh thyme leaves
1/4cupfresh rosemaryminced
1/4cupfresh parsleyminced
1/4cupfresh chivesminced
1largespaghetti squash
Pierce spaghetti squash a few times with a fork and place on a cookie sheet or glass baking dish.
Bake at 400° for approximately one hour or until spaghetti squash is softened and cooked.
Remove from oven and allow to cool about 10 minutes.
Cut squash in half and remove pulp; discard.
Using a fork, remove the strings of the squash to a bowl.
Set aside.
Meanwhile, line a large cookie sheet with parchment paper.
Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, sugar, salt and pepper in a large mixing bowl.
Stir well to combine ingredients.
Place tomatoes in a single layer on top of parchment paper-lined cookie sheet.
Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
Remove oregano leaves, thyme leaves, basil leaves and rosemary from stems and mince.
Sprinkle over top of tomatoes.
Snip chives and add as desired.
Bake at 400° for about 30 minutes.
Remove tomatoes from oven.
To serve, spread plates with spaghetti squash.
Spoon tomato mixture over top of the spaghetti squash.
Garnish with fresh rosemary, thyme, basil, oregano and/or chives, as desired.
Roasted Italian Tomatoes with Spaghetti Squash will knock your socks off! This amazing low calorie entree uses roasted tomatoes and veggies along with herbs and olive oil to amp up the flavors. It’s a savory and delicious meatless entree that’s healthy, vegan and gluten free. If you want to lower your caloric intake after holiday indulgence, this is a great way to do it! Even though this entree has a lot less calories, it’s still big on taste. Every bite is mouthwatering and irresistible. You won’t believe how much you will enjoy this dish!
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Course Meatless Main Dish/Casserole/Veggie Side Dish, Vegetable
Cuisine Italian
Servings 10
Calories 141kcal
1 cookie sheet
1 sharp knife to cut vegetables
1 bowl
1 fork
1 18×26″ cookie sheet pan
parchment paper
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 spatula
4 1/4lbs.roma tomatoesquartered (about 18 Roma tomatoes)
1/4cupolive oil
3largecloves garlicminced
1largesweet onion or Vidalia oniondiced
1largeleekgreen top removed, washed thoroughly and sliced or diced
1 1/2tsp.Italian seasoning
1 1/2tsp.granulated sugar
1tsp.sea salt
1/4cupfresh oregano leavesminced
1/4cupfresh basil leavesminced
1/4cupfresh thyme leaves
1/4cupfresh rosemaryminced
1/4cupfresh parsleyminced
1/4cupfresh chivesminced
1largespaghetti squash
Pierce spaghetti squash a few times with a fork and place on a cookie sheet or glass baking dish.
Bake at 400° for approximately one hour or until spaghetti squash is softened and cooked.
Remove from oven and allow to cool about 10 minutes.
Cut squash in half and remove pulp; discard.
Using a fork, remove the strings of the squash to a bowl.
Set aside.
Meanwhile, line a large cookie sheet with parchment paper.
Place cut tomatoes, olive oil, garlic, onion, leeks, Italian seasoning, sugar, salt and pepper in a large mixing bowl.
Stir well to combine ingredients.
Place tomatoes in a single layer on top of parchment paper-lined cookie sheet.
Spoon onion, leek and drippings from bowl over top of each tomato as evenly as possible.
Remove oregano leaves, thyme leaves, basil leaves and rosemary from stems and mince.
Sprinkle over top of tomatoes.
Snip chives and add as desired.
Bake at 400° for about 30 minutes.
Remove tomatoes from oven.
To serve, spread plates with spaghetti squash.
Spoon tomato mixture over top of the spaghetti squash.
Garnish with fresh rosemary, thyme, basil, oregano and/or chives, as desired.
Teresa Ambra
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