Recipe from Cookin' Canuck.
-3 large tomatoes sliced
-2 tsp olive oil
-2 cloves garlic, minced
-1/2 teaspoon dried oregano
-1/4 teaspoon salt
-1/4 teaspoon ground pepper
-2 tablespoon fresh lemon juice
-2 tablespoon extra-virgin olive oil
-1/2 teaspoon honey
-1/8 teaspoon salt
-1 (3 lb.) spaghetti squash
-2 oz. fresh mozzarella, diced
-5 fresh basil leaves, thinly sliced
Heat the oven to 400 degrees. Slice the spaghetti squash in half and roast cut size down for one hour.
While the spaghetti squash cooks, place the tomatoes in a single layer on a foil lined baking sheet.
Drizzle the tomatoes with the olive oil, and sprinkle them with garlic, oregano, salt and pepper.
Roast in the same oven as the spaghetti squash until the tomatoes are slightly shriveled and soft, 15 to 20 minutes. Roughly chop the tomatoes and set aside.
In a small bowl, whisk together the lemon juice, olive oil, agave (or honey) and salt.
Once the spaghetti squash is done roasting use a fork to remove the strands of squash from the shell. Add the roasted tomatoes, mozzarella, fresh basil and dressing to spaghetti squash. Toss gently to combine.
This recipe turned out great. The roasted tomatoes created a nice little sauce for the spaghetti squash which prevented this from feeling boring. The basil added nice fresh flavor and some bright notes throughout. The fresh mozzarella helped to amp up the recipe by adding a different texture.