Pan Roasted Summer Tomato
+ Butter Spaghetti Squash
Some nights I just need a vegetarian comfort meal. AND let me just tell you, this is off the charts delicious.
It’s surprising still to me how creamy this is. I love the deep rich flavors from the tomatoes, shallots and garlic. Oh, and butter always helps. The dried herbs, pine nuts and the hidden cashew cream cheese is just amazing.
I felt good about having a huge portion of this – thanks to the spinach, spaghetti squash and it being gluten free AND dairy free!
Not only gluten free BUT dairy free too!
Now this is totally optional.
I used Miyoko’s Creamery organic cashew milk cream cheese. I love the short ingredients list – organic cashew milk, organic coconut cream, sea salt and cultures. That’s it! Love it.
The creamy texture is the same as dairy cream cheese – it melts perfectly into the squash.
Use dairy cream cheese or whatever you love. Make it your own. But just make this Pan Roasted Summer Tomato + Butter Spaghetti Squash recipe.
More vegetarian recipes right here
Pan Roasted Summer Tomato + Butter Spaghetti Squash with Basil Oil
- Total Time: 35 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Use up all those delicious Summer tomatoes in a simple + rustic sauce. The cream cheese, spinach and basil oil are the best.
Ingredients
- 1 spaghetti squash, cut in half and seeds removed
- 2 tablespoons olive oil
- salt and pepper
- 3 (or so) heaping cups fresh heirloom cherry tomatoes (assorted varieties work best)
- 1 large shallot, sliced
- 4–6 garlic cloves, smashed
- 2 tablespoons butter
- 1 heaping teaspoon Italian seasoning
- 2 heaping cups fresh spinach
- 2 heaping tablespoons dairy free cream cheese (or dairy)
- 1/4 cup pine nuts
Basil Oil
- 1 large handful fresh basil, roughly chopped
- 1/3 cup olive oil
- large pinch of each salt and pepper
Combine all ingredients in a blender or chop the basil by hand and mix with oil.
Instructions
- Preheat your oven to 400F. Drizzle the inside of the squash with 1 tablespoon olive oil and a large sprinkle of each salt and pepper. Place meat side down on a sheet tray and bake for 15-20 minutes or until the center is tender but not over cooked. Remove from the oven and flip the squash over to let cool and set a side.
- Meanwhile, heat up a cast iron skillet over high heat. Add in 1 tablespoon olive oil, tomatoes and shallots. Let cook for 2-3 minutes before tossing. Continue this until the tomatoes start to blister and post open slightly.
- Add in the garlic and cook for a 2-3 more minutes.
- Turn the heat off and add in 1/2 teaspoon each salt and pepper, butter and Italian seasoning. Toss to coat and combine everything.
- Using another small skillet sauté the spinach until it just begins to wilt and turn the heat off. Using a fork pull the squash meat away from the sides of the cavity. Place the squash in the pan with the spinach and toss to combine. Add in a sprinkle of salt and pepper and the cream cheese. Using tongs to combine everything.
- Place the squash back into the cavity. Top with the tomato sauce and place back into the oven for 8 minutes.
- Remove and garnish with the basil oil and pine nuts. Serve.
- Prep Time: 10
- Cook Time: 25
- Category: vegetarian
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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