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Roasted Italian Tomatoes with Spaghetti Squash | Can't Stay Out of the Kitchen | this mouthwatering entree is made with #RoastedTomatoes with lots of herbs to spice it up. It's terrific for a #MeatlessMonday entree & is #healthy, #LowCalorie, #Vegan & #GlutenFree. #Italian #SpaghettiSquash #RoastedItalianTomatoesWithSpaghettiSquash

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Meatless Main Dish/Casserole/Veggie Side Dish, Vegetable
Cuisine Italian
Servings 10
Calories 141 kcal

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

Calories: 141kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 223mgPotassium: 669mgFiber: 5gSugar: 11gVitamin A: 2178IUVitamin C: 36mgCalcium: 97mgIron: 2mg
Keyword gluten free, leeks, main dish, spaghetti squash, tomatoes, vegan, vegetable
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