Annie France of Mission, Kansas, was a finalist in the 2012 Best of the Midwest recipe contest for this inventive and beautiful summer dish. Juicy cherry tomatoes are roasted and served over spaghetti squash with herbs and mozzarella balls. Annie says she serves it as a side dish, but we think it would make a fantastic meatless main.

Source: Midwest Living


Recipe Summary

20 mins
30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Brush cut sides of squash with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick the skin all over with a fork. Bake, uncovered, in a 375° oven for 30 to 40 minutes or until tender.

  • Meanwhile, place cherry tomatoes in a large bowl. Add the remaining 2 tablespoons olive oil, the minced garlic and salt to taste; stir well to coat. Place tomato mixture in a 15x10x1-inch baking pan. Bake in oven with the squash for the last 20 minutes.

  • In a large skillet, bring the chicken broth to boiling; add onion. Cook about 3 minutes or just until tender. Remove skillet from heat. Add roasted tomatoes to the skillet with the onion. Using a fork or potato masher, gently press down on tomatoes to pop their skin and release their juice. Add mozzarella, basil and mint to the tomato mixture; toss well.

  • Using a fork, remove the squash pulp from shell. Top squash with tomato mixture and Parmesan cheese.

Nutrition Facts

360 calories; fat 24g; cholesterol 43mg; saturated fat 10g; carbohydrates 22g; mono fat 8g; poly fat 2g; insoluble fiber 5g; sugars 10g; protein 14g; vitamin a 2283.7IU; vitamin c 30.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.4mg; folate 52.4mcg; vitamin b12 0.1mcg; sodium 737mg; potassium 676mg; calcium 494.7mg; iron 1.6mg.