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Categories:Viewed: 18 - Published at: 3 years ago
Ingredients
- 1 spaghetti squash (2 1/2 lb)
- 12 teaspoon salt
- 12 teaspoon pepper
- 4 cups grape tomatoes or 4 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 14 teaspoon hot pepper flakes
- 1 (540 ml) can white kidney beans or 1 (540 ml) can navy beans, drained and rinsed
- 3 tablespoons fresh parsley, chopped
Method
- Heat and seed squash.
- Bake cut side down, on greased baking sheet in 400F oven until flesh is tender when pierced, about 1 hour.
- Using fork, scrape strands inot a bowl; stir in half each of the salt and pepper; keep warm.
- Meanwhile, in a 13x9-inch glass baking dish, toss together tomaotoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper.
- Roast in 400F oven for 30 minutes.
- Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 20 minutes.
- Mound squash on platter; spoon tomato mixture over top.
