Roasted Spaghetti Squash with Tomato Chutney

Name: Roasted Spaghetti Squash with Tomato Chutney
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: One 2 pound spaghetti squash cut in half, seeded and the membranes scooped out.; One Tablespoon olive oil (to brush the squash with after it's cut and seeded); salt and pepper to taste; 2 pints cherry tomatoes; 2 Tablespoons olive oil (used to coat the cherry tomatoes before baking); 2 Tablespoons minced garlic; 1/4 cup chicken broth; 1/2 cup chopped onion; 1.8 ounce container bite size fresh mozzarella balls cut up; 1/4 cup fresh basil, chopped; freshly grated Parmesan Cheese

1 step

Prep:20minCook:35min

Roasted Spaghetti Squash with Tomato Chutney is an absolutely delicious way to incorporate more summer squash into your diet. When looking for a squash to use for this recipe, unless you are using one from your garden, you want to look for a squash that is firm, has a dry rind, and is free of blemishes and cracks. Once your squash has been roasted it is ready for your tomato chutney you prepared while the squash was baking in the oven. Spoon your prepared chutney on top of your squash, top with grated Parmesan Cheese and serve. Give it a try today!

Updated at: Mon, 30 Oct 2023 22:08:55 GMT