Yellow Squash Spaghetti With Roasted Tomatoes



Yellow Squash Spaghetti With Roasted Tomatoes
serves 4


  • 2 pounds of cherry tomatoes halved
  • 1 shallot sliced thin
  • 3 tbsp. of extra virgin olive oil
  • 2 teaspoons of minced garlic
  • 1 tbsp of minced fresh oregano or 1 teaspoon of dried
  • 1 tbsp. of tomato paste
  • freshly chopped basil
  • kosher salt & pepper
  • ¼ teaspoon of red pepper flakes
  • 3 pounds of yellow summer squash



Preheat the oven to roast at 350 degrees. Toss tomatoes, shallot, 2 tablespoons oil, garlic, oregano, tomato paste, salt, pepper, and pepper flakes together in bowl. Spread tomato mixture out over aluminium foil–lined rimmed baking sheet and roast, without stirring, on lower rack until tomatoes are softened and skins begin to shrivel, about 30 minutes.

Meanwhile, using spiralizer, cut squash into 1/8 -inch-thick noodles, then cut noodles into 12-inch lengths. Toss squash with salt and the remaining tablespoon of olive oil on second baking sheet and roast on upper rack until tender in about 20 to 25 minutes. Transfer squash to a colander and shake to remove any excess liquid; transfer to large serving bowl. Add roasted tomato mixture and any juices to bowl and gently toss to combine. Season with salt and pepper to taste. Sprinkle with basil and serve immeditately.