Spaghetti Squash with Roasted Tomato Chutney

Serves 4

Ingredients

• 1 (2-pound) spaghetti squash, halved lengthwise and seeded
• 1 Tbsp olive oil
• Salt and pepper
• 2 pints cherry or grape tomatoes
• 2 Tbsp olive oil
• 2 Tbsp minced garlic
• 1/4 cup chicken broth
• 1/2 cup chopped onion
• 8 ounces bite-size fresh mozzarella balls, cut up
• 1/4 cup chopped fresh basil
• 2 Tbsp chopped fresh mint
• Freshly grated Parmesan cheese

Preparation

1. Preheat oven to 375 F.
2. Brush the flesh of the squash with 1 Tbsp olive oil, then sprinkle with salt and pepper. Place the squash, cut sides down, on a large baking dish. Using a fork, poke holes into the skin of the squash. Bake for 30 to 40 minutes or until tender.
3. While the squash is baking, place the tomatoes in a large bowl. Add the remaining olive oil, garlic and salt to taste. Stir everything together. Place the tomato mixture onto a large, shallow baking pan. Bake in the oven with the squash for the last 20 minutes.
4. In a large skillet, bring the chicken broth to a boil. Add the onion, then cook for about 3 minutes or until slightly tender. Remove the skillet from the heat, then add the roasted tomatoes. Using a fork or potato masher, gently press onto the tomatoes to pop the skin and release the juice. Add the mozzarella, basil and mint into the tomato mixture, then toss everything together.
5. Remove the flesh of the squash from the shell with a fork. Top it with the tomato chutney and Parmesan cheese.

Nutritional Information per Serving

• 360 Calories
• 24 g Fat
• 43 mg Cholesterol
• 737 mg Sodium
• 22 g Carbohydrate
• 5 g Fiber
• 14 g Protein

Source: Midwest Living

Photo credit: Nicole C. Engard on Flickr

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