Appetizer / Snack

Roasted Spaghetti Squash, Tomatoes, and Zucchini.

  • Serving Size:4
  • Total Time:1
  • Difficulty:Beginner


  • 1 1/2 pintgrape tomatoes
  • 1/4 cupsOlive Oil
  • 2 Tsp.minced garlic
  • 1spaghetti squash
  • 1 largezucchini
  • 1/4 Tsp.Salt & Pepper
  • Grated parmesan


Position racks in oven to divide oven into thirds. Preheat to 425 degrees. Halve tomatoes, placing them along with 3 T oil and garlic in a baking dish. Halve spaghetti squash and scoop out seeds, then brush the cut side with some of the remaining olive oil, then placing the squash cut side down on a baking pan. Quarter zucchini lengthwise and cut into ¾-in pieces. Toss with remaining oil and place on a baking pan. Roast tomatoes and squash on top rack for 40min, and roast zucchini for 30 minutes. Scrape spaghetti squash into a large bowl, tossing with the rest of the ingredients. Sprinkle with parmesan and serve with grillers.