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Spaghetti Squash w Blistered Tomato, Basil, and Avocado Bruschetta
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 500 kcal
Ingredients
- 1 medium spaghetti squash cut crosswise, seeds removed
- 1 pint cherry or grape tomatoes
- 2 large cloves garlic roughly chopped
- 1 ripe avocado
- 4 large basil leaves
- Salt and Pepper
- 2 tbsp extra virgin olive oil divided
Instructions
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Preheat oven to 350 degrees – use convection roast setting if you have a convection oven
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Place spaghetti squash halves on baking pan cut side down
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On a second baking pan, add tomatoes and garlic, then drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper
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Bake spaghetti squash and tomatoes on center oven rack for about 30 minutes, or until tomatoes begin to blister, and you can poke tines of a fork through spaghetti squash
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Remove from oven
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Dice avocado, and toss with blistered tomatoes
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When cool enough to handle, invert spaghetti squash halves, and drizzle with remaining olive oil, and sprinkle with salt and pepper
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Leaving squash in the skin, scrape squash into strands with tines of a fork, scraping all the way down to the skin, then set aside
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Scrape a well into the center of the spaghetti squash, and fill each half with one half of tomato avocado mixture
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Re-season adding more olive oil, salt and pepper, if desired
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Garnish with squash seeds (if reserved), chopped fresh basil, and serve
Recipe Notes
Tips:
Roast squash seeds on same pan as squash with a dash of salt and pepper to use as a garnish or for a quick healthy snack
Line pans with parchment paper for easy clean up
You can omit oil to keep it oil free and save about 125 calories per serving