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 to 40 mins at 375°


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Nutrition Facts

360 calories; total fat 24g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 43mg; sodium 737mg; potassium 676mg; carbohydrates 22g; fiber 5g; sugar 10g; protein 14g; trans fatty acidg; vitamin a 2284IU; vitamin c 31mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 495mg; iron 2mg.