10 10
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
55 minutes
1½ PINTS CHERRY OR GRAPE TOMATOES
¼ CUP OLIVE OIL
2 TSP MINCED GARLIC
1 SPAGHETTI SQUASH, ABOUT 3½ LB
1 LARGE ZUCCHINI (ABOUT 1 LB)
¼ TSP EACH SALT AND PEPPER
GRATED PARMESAN (OPTIONAL)
Position oven racks to divide oven into thirds. Heat oven to 425°F. Line two 15 x 10 x ½-in. baking pans with nonstick foil.
Halve tomatoes; place tomatoes, 3 Tbsp oil and the garlic in a 13 x 9-in. baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush cut surface of squash with a little of the remaining 1 Tbsp oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into ¾-in. pieces. Place on the other foil-lined pan; toss with remaining oil.
Roast tomatoes and spaghetti squash on top rack 40 minutes until you can easily pierce squash shell. Roast zucchini on bottom rack 30 minutes, tossing once, until tender and slightly browned.
Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, salt and pepper; spoon over spaghetti squash. Sprinkle with Parmesan, if desired.
CALORIES 220 TOTAL FAT 14G SATURATED FAT 2G CHOLESTEROL 0MG SODIUM 198MG
TOTAL CARBOHYDRATES 23G DIETARY FIBER 6G PROTEIN 4G
