Spaghetti squash and tomatoes

Since becoming a full-fledged runner, the mention of pasta automatically makes me think I’m carb-loading during a taper week. Pasta doesn’t have to be limited to pre-race meals, but in my world it seems to be. Cue spaghetti squash. It’s a low-calorie, filling and nutritious alternative. All of a sudden I could make some of my favourite spaghetti dishes without feeling like I was loading up for competition: spaghetti and meatballs; fettuccine Alfredo; even mac and cheese started to frequent my menu. It’s a great substitute not only for spaghetti, but also for sides and salads too.

One of my favourite cookbooks is Canadian Living: The Vegetarian Collection. I’m not a vegetarian so I tend to add some meat protein to the meal as well. My most recent recipe trial was their spaghetti squash with roasted cherry tomatoes. The cherry tomatoes are in prime season right now – sweet, cheap and excellent additions to any summer food. Living on the West Coast provides ample amounts of fresh fish; nothing beats a fresh wild salmon filet. The spaghetti squash recipe is incredibly simple with minimal ingredients. I didn’t have as many tomatoes as it called for, so I chopped up some red onion and zucchini to add some colour and extra bulk. I also substituted the white beans for chickpeas. For my salmon, I made a hole in the center of the dish holding the tomatoes, zucchini and onion, and placed the filet at the centre so it could cook in the juices and spices of the vegetables. I topped the salmon with sun dried tomatoes and fresh basil.

Spaghetti Squash with Roasted Cherry Tomatoes

Serves 4-6
Ingredients

• 1 spaghetti squash, (3 lb/1.5 kg)
• 6 cups (1.5 L) cherry tomatoes, halved [I added red onion & zucchini too]
• 2 cloves garlic, minced
• 2 tbsp (30 mL) extra virgin olive oil
• 1 tbsp (15 mL) balsamic vinegar
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1 cup (250 mL) drained rinsed white kidney beans or red kidney beans
• 1/4 cup (60 mL) grated Parmesan cheese
• 2 tbsp (30 mL) chopped fresh parsley

Directions

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven for 1 hour or until flesh is tender when pierced. (Or microwave, flesh side up and covered with plastic wrap, on high for 15 minutes.) Using fork, gently scrape strands into serving dish; keep warm.

Meanwhile, in 13 x 9 inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, salt and pepper. Roast in 400°F (200°C) oven for 35 minutes. Stir in beans; roast for 5 minutes or until warm and tomatoes are shrivelled. Spoon over squash. Sprinkle with cheese and parsley.