Roasted Spaghetti Squash with Parmesan tomatoes & truffle oil

Squash season brings all the comforts I love about this time of year.

Total Time: 45 min

Servings: 1

Ingredients

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1 small spaghetti squash

1 clove garlic

½ small red onion

½ TBSP smoked Maldon salt

½ cup grape tomatoes

2 TBSP olive oil

S&P 

½ grated Parmesan

1 TBSP white truffle oil

2 sprigs parsley

To Do

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1. Preheat the oven to 425 degrees. Line a baking sheet with foil. Wash and cut spaghetti squash in half, scooping out the seeds.

2. Brush with olive oil all over the inside on both halves and season generously with salt

3. Lay the open side down and roast it in the oven for 30 minutes. While that bakes dice the tomatoes, mince the garlic and red onion. Mix in a separate bowl with parmesan.

4. After 30 minutes, pull the squash from the oven and fill in both sides with the tomato and parmesan mixture. Pop back in the oven for 15min

5. While it roasts mince your parsley. Pull from oven and plate with a sprinkle of truffle oil, smoked Maldon salt, pepper, and minced parsley. Enjoy!