Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Spaghetti Squash with Roasted Cherry Tomatoes


  • 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.