This simple dish of sweet roasted tomatoes with spaghetti squash is a perfect marriage of summer and fall. It represents the transition of the seasons, the fresh tomatoes marking the end of summer. This is the same time of year when the farmer’s markets are flooded with a vast array of different kinds of squashes, marking the arrival of the cold weather.
The sweet tastes of summer joining together with the comforting taste of fall. Both sweet and even sweeter together, flavoured very simply with garlic, a little thyme, salt and pepper.
This dish is very easy to make, but roasting the tomatoes does take a couple of hours. This is the perfect time for reading a book, watching a movie, or going for a refreshing fall walk. Use the time to do something you really enjoy doing. Take a break! We don’t always need to be rushing around.
This was the first time I have seen and bought orange spaghetti squash. It is sweeter than the more common yellow one. Either variety will work well in this dish.
Don’t throw out the seeds. Separate them from the pulp and roast them in the oven. A great snack!
Be sure to scoop out all the pulp. Use a spoon to scrape it all out.
When the squash is cooked, it will separate quite easily scraping it with a fork. And that’s why they call it spaghetti squash!
Cooking tomatoes slowly in the oven takes the moisture out of them which concentrates the sugars, making them absolutely delicious. You can use tomatoes like this in salads or other dishes.
Take a trip the the closest market and you will find a better selection of local tomatoes and squashes for much better prices. It is amazing all the things you can find, not to mention the lively atmosphere at most farmer’s markets.
Sweet Roasted Tomatoes with Spaghetti Squash
- olive oil
- 1.5 kg tomatoes, halved lengthwise
- 1.2-1.5 kg of spaghetti squash, halved lengthwise, seeds and pulp removed
- 4 cloves of garlic
- leaves from a couple sprigs of fresh thyme
- sea salt and freshly ground pepper
- Preheat oven to 350F.
- Line a baking sheet with parchment paper and brush it with olive oil. Lay the halved tomatoes cut side up on the baking sheet.
- Place in the oven.
- Line another baking sheet with parchment paper. Brush the inside of the squash with olive oil. Place cut side down on the baking sheet.
- Place in the oven with the tomatoes.
- Roast the tomatoes for about 2 hours.
- Check the squash after an hour. It is cooked when you can easily pierce the flesh with a fork. It will likely take longer. Normally when I roast a squash like this it takes 45 minutes to an hour but at a higher temperature.
- Remove the squash from the oven when it is cooked. Let cool for a few minutes and then scrape the flesh away from the skin with a fork. It should come off quite easily in spaghetti like strands.
- Remove the tomatoes from the oven and chop into smaller pieces.
- Heat a large frying pan on medium-low heat with a tablespoon or so of olive oil. Add the garlic and gently fry for 30 seconds or so. Add the squash, tomatoes and thyme. Season with salt and pepper. Mix well and sauté for a few minutes.
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