Roasted Italian Tomatoes with Spaghetti Squash
Gluten Free Living – 2022
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.
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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
Equipment
- 1 cookie sheet
- 1 sharp knife to cut vegetables
- 1 bowl
- 1 fork
- 1 18x26" cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 4 1/4 lbs. roma tomatoes quartered (about 18 Roma tomatoes)
- 1/4 cup olive oil
- 3 large cloves garlic minced
- 1 large sweet onion or Vidalia onion diced
- 1 large leek green top removed, washed thoroughly and sliced or diced
- 1 1/2 tsp. Italian seasoning
- 1 1/2 tsp. granulated sugar
- 1 tsp. sea salt
- 1/4 cup fresh oregano leaves minced
- 1/4 cup fresh basil leaves minced
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary minced
- 1/4 cup fresh parsley minced
- 1/4 cup fresh chives minced
- 1 large spaghetti squash
Instructions
- 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.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Serve with fruit or a salad for a really healthy, meatless main dish.
This was excellent served with Crunchy Marinated Vegetable Salad.
The leeks, garlic and onions along with all the herbs flavored this dish marvelously.
You may also enjoy these delicious recipes!
Mediterranean Spaghetti Squash
Chicken and Veggie Stir Fry Over Spaghetti Squash
Spaghetti Squash and Parmesan Meatballs
Roasted Italian Tomatoes with Spaghetti Squash
Equipment
- 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
Ingredients
- 4 1/4 lbs. roma tomatoes quartered (about 18 Roma tomatoes)
- 1/4 cup olive oil
- 3 large cloves garlic minced
- 1 large sweet onion or Vidalia onion diced
- 1 large leek green top removed, washed thoroughly and sliced or diced
- 1 1/2 tsp. Italian seasoning
- 1 1/2 tsp. granulated sugar
- 1 tsp. sea salt
- 1/4 cup fresh oregano leaves minced
- 1/4 cup fresh basil leaves minced
- 1/4 cup fresh thyme leaves
- 1/4 cup fresh rosemary minced
- 1/4 cup fresh parsley minced
- 1/4 cup fresh chives minced
- 1 large spaghetti squash
Instructions
- 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.
2 Comments
vex 6
January 26, 2022 at 3:36 am
Great! Thank you for sharing.
Teresa
January 27, 2022 at 8:00 am
This is a great recipe!