Twice Baked Spaghetti Squash

Twice Baked Spaghetti Squash

Serves 4-6

1 medium spaghetti squash

1 bulb fennel, chopped into bite sized pieces

1 pint cherry tomatoes

3-4 cloves garlic, chopped into ½ inch pieces

10-15 basil leaves, chiffonade

1 tsp rosemary

Salt and pepper to taste

Best quality olive oil

Best quality parmesan for topping

This recipe requires a little pre-planning. You want to roast the spaghetti squash the night before you want to eat this dish. Roast the whole squash on a parchment lined sheet pan at 400 degrees for 20 minutes or so. Then turn off the oven and let it sit overnight.  The next morning, take the squash out, cut it in half, remove the seeds, and with a fork, scoop the flesh into a large bowl. 

Several times throughout the day, squeeze the excess moisture out of the squash and drain the liquid off into the sink. Keep doing this until you are ready to cook.

About an hour and a half before you want to eat, preheat the oven to 400 degrees. Toss the chopped fennel with olive oil, salt, and pepper. Spread the fennel out onto a sheet pan lined with parchment paper. Roast for about 15 minutes or until the fennel is beginning to sweat and change colour. Toss the cherry tomatoes and chopped garlic with olive oil, salt, pepper, and the rosemary and then add them to the pan with the fennel. Allow to roast until the cherry tomatoes begin to burst, about 15-20 minutes. 

Spread the spaghetti squash onto the pan with the rest of the vegetables and then sprinkle with salt and pepper. Continue to roast until the spaghetti squash starts to turn a deep golden yellow, stirring occasionally. 

Once the squash is done to your liking, transfer everything to a large bowl and mix in the basil. Let sit for 5 minutes for the flavours to marry then serve in bowls with good parmesan on top.