Spaghetti Squash With Roasted Tomatoes

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 spaghetti squash (2 1/2 lb)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups grape tomatoes or 4 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1/4 teaspoon hot pepper flakes
• 1 (540 ml) can kidney beans or 1 (540 ml) can navy beans, drained and rinsed
• 3 tablespoons fresh parsley, chopped

Recipe

• 1 heat and seed squash. bake cut side down, on greased baking sheet in 400f oven until flesh is tender when pierced, about 1 hour. using fork, scrape strands inot a bowl; stir in half each of the salt and pepper; keep warm.
• 2 meanwhile, in a 13x9-inch glass baking dish, toss together tomaotoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. roast in 400f oven for 30 minutes. stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 20 minutes. mound squash on platter; spoon tomato mixture over top.