Spaghetti Squash with Roasted Tomatoes and Onions

You know you've made it when your parents request home cooked meals from their only daughter over one of the biggest food holidays of the year - thanksgiving.

Just kidding.

In all seriousness, while visiting my parents over the holiday, I had the opportunity to cook not one, but two, meals in a real sized kitchen, with high quality cookware and endless utensils.  It was a young cooks paradise, a la Big Girls Small Kitchen, so I took full advantage.

On the first night, I made spaghetti squash with roasted tomatoes and onion.  I wasn't prepared to cook - still recovering from overeating the day before - but made due with what was on hand.  For example, the roasted tomatoes were actually canned tomatoes.  Not ideal, but blended with roasted onions, herbs, garlic, and a dash of balsamic vinegar, this dish was pretty good considering the limited resources.



Spagetti Squash with Roasted Tomatoes and Onion


1 spaghetti squash with holes poked around it (to prevent squash explosion)
1 28oz can of chopped tomatoes (or whatever you have on hand)
1 yellow onion, chopped
3 cloves garlic, chopped
1 tbsp basil
1 tbsp oregano
1 tbsp thyme
salt to taste
pepper to taste
2 tbsp olive oil
1/2 cup balsamic vinegar
Parmesan cheese to taste

Heat the oven to 375.

In a glass baking dish, mix together tomatoes, onion, garlic, herbs and olive oil.  Place spaghetti squash and tomato mixture, uncovered, in onion and bake for an hour.

Once the time is up, remove spaghetti squash and tomatoes from the over.  Let the squash cool for a few minutes, and cut in half.  Use a spoon to remove the seeds from the squash.  Next, use a fork to string out the meat and place into a large mixing bowl.  Mix in the tomatoes and add the balsamic vinegar and cheese.  Serve hot.

See?  Simple, wholesome, and didn't require a trip to the store.