Recipe alert: Roasted Spaghetti squash with caramelized heirloom tomatoes (featured on

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2-3 servings


1 (2-3 pounds) spaghetti squash

2 tablespoons olive oil

Sea salt and black pepper, to taste

1 cup of frozen green peas

2 medium sized carrots, cut in small cubes

1 medium onion, finely chopped

ยฝ cup of freshly chopped parsley or basil (dried herbs work too, just use less)

2 large heirloom tomatoes, sliced 


  1. Preheat oven to 375 F.
  2. Cut the squash in half lengthwise and remove the seeds
  3. Drizzle with olive oil, season with salt and pepper and place squash, cut-side down onto a baking dish.  Roast until tender, about 35-45 minutes.
  4. Remove from oven and scrape the flesh with a fork to create long strands.
  5. Transfer the flesh to a bowl, add the remaining veggies, chopped herbs and season to taste.
  6. Place the squash-veggie mixture into a pie dish and top it with sliced heirloom tomatoes.
  7. Season tomatoes with salt and pepper and drizzle with olive oil. Bake the dish until tomatoes turn golden and their skins get wrinkled for about 20-30 minutes. 
  8. Bon Appรฉtit!