Italian Tomato & Provolone Spaghetti Squash

🍅🌿 Another Delicious Way to Use Those Garden Tomatoes!

If your garden is giving you tomatoes faster than you can use them, here is one more cozy, easy dinner idea for the list: Italian Tomato & Provolone Spaghetti Squash.

One of my favorite little kitchen tricks with spaghetti squash is to pierce it first and microwave it for 3–5 minutes before cutting it in half. It softens that hard outer shell just enough to make slicing it much easier.

Italian Tomato & Provolone Spaghetti Squash

Ingredients

• 1 medium spaghetti squash
• 1½–2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Black pepper, to taste
• ½ cup shredded or chopped provolone cheese
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, for serving

Directions

1. Preheat oven to 400°F.
2. Pierce the spaghetti squash several times and microwave for 3–5 minutes. Let it cool briefly, then carefully cut it in half lengthwise and scoop out the seeds.
3. Brush the squash lightly with olive oil and season with Italian seasoning and black pepper.
4. Divide the cherry tomatoes between the squash halves and drizzle with a little olive oil.
5. Roast, cut-side up, for 35–45 minutes, or until the squash is tender and the tomatoes are soft and beginning to burst.
6. Use a fork to gently loosen the squash into strands and stir the roasted tomatoes through them.
7. Top with provolone and Parmesan.
8. Return to the oven for another 8–10 minutes, until the cheese is melted and bubbly. For a little extra browning, place it under the broiler for a minute or two.
9. Finish with fresh basil or parsley and a small drizzle of olive oil.

The melted provolone makes this feel wonderfully comforting, while the fresh tomatoes keep it light and summery. And best of all, it gives me one more way to enjoy those beautiful tomatoes coming out of the garden! 🍅💛

Helene
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