- 48 oz Fresh spaghetti squash
- 3 tablespoon Extra virgin olive oil, divided
- 2 pt Red cherry tomatoes
- 3/4 teaspoon Dried thyme
- 11/2 teaspoon Kosher salt
- 2 each Garlic clove, minced
- 1/4 teaspoon Black pepper, freshly ground
- 12 oz Whole wheat spaghetti
- 1/2 cup Fresh parmesan cheese, grated
- 1/4 cup Chopped fresh parsley
1. Preheat oven to 400 degrees F. Align shelves in oven so a pan can fit on each shelf. Line two baking sheets with foil or parchment paper.
2. Cut spaghetti squash in half lengthwise. Use a spoon to scrape out seeds and stringy fibers at the center. Brush squash with 2 teaspoon oil; place cut side down on one of the prepared baking sheets. Bake until a fork easily pierces squash, about 60 minutes.
3. Cut cherry tomatoes in half and place on second lined baking sheet. Coat with 4 tsp. of the olive oil, sprinkle with thyme and 1 teaspoon of the salt, and place in oven with squash. Bake 5 minutes, add minced garlic, mix to distribute, and continue cooking another 5 to 10 minutes, until softened.
4. When spaghetti squash is done, turn it over. Let cool slightly and then remove strands with a fork, scraping lightly. Place squash in a bowl, add remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and pepper. Set aside.
5. Cook pasta in a large pot of salted boiling water according to package directions. Drain pasta and place in a large serving dish. Add spaghetti squash, cherry tomatoes, and all cooking juices. Mix in Parmesan cheese, top with parsley, and serve immediately.