I dated this Italian kid from Brooklyn for a few years and one of the best things he did for me was show me how to cook Alfredo and how to roast a garlic bulb. Despite my undying love and devotion for garlic I hadn’t roasted any since the last time I had it with him in … 2006? and I can’t imagine my life without it now.
This recipe was born from the ingenious idea I had while driving to work one day to combine my latest obsession (spaghetti squash) with my long lost love, roasted garlic.
How gorgeous are those ingredients? This recipe is wonderful for it’s simplicity yet incredible taste. I’m a fan of only eating one-ingredient foods. You know, avoiding things you can’t pronounce or have 20+ random colors and artificial flavors in it. This is about as real as it gets!
Spaghetti Squash with Roasted Garlic and Tomatoes
– 1 spaghetti squash
– 8 to 10 plum tomatoes
– 1 bulb of garlic
– Italian herbs of choice (I used oregano, basil and thyme)
– Salt and pepper
– Olive Oil
– Preheat over to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
– Cut and prep spaghetti squash (tutorial found here). Cut the tomatoes in half lengthwise and scoop out the seeded insides. Cut each side again to make 4 strips from one tomato. For the garlic, peel away a few of the layers of skin (but leave some on) and cut 1/4 to 1/2 of an inch off the top of the head so you can see the cloves. Great photo tutorial found on Joy the Baker’s blog here.
– Rub olive oil on the cut sides of the spaghetti squash, dust with salt and pepper, and lay face down on on of the pans.
– In a bowl, mix the tomatoes together with 1 Tb olive oil, salt and pepper, and 1-2 Tb Italian herbs of choice. Let sit for a few minutes to marinate than lay out on the second lined baking sheet.
– With the galic bulb cut and prepped put the bulb on the center of a square of aluminum foil. Drizzle olive oil, salt and pepper on the top than close the foil up around the bulb.
– Place everything in the oven and cook for approximately 40 minutes.
– Once everything is cooked scrape out the insides of the squash and put the spaghetti strands in a large bowl. Throw the tomatoes in and as much of the garlic as you’d like (I added all of mine!). The garlic is so soft you can just squeeze the cloves out of their wrapping. Add some more of your Italian seasoning and a little olive oil if you’d like (I find it unnecessary).
The prep time takes about 20 minutes than you just pop it in the oven, use the time it’s baking to clean up and voila! Amazing! My 3.5 pound squash made enough for 3 bowls. This would go wonderfully with some green beans with toasted almonds.