Spaghetti Squash with Roasted Tomatoes

So you know how I said I was going through baking withdrawal? Well I am definitely making up for it this weekend! So far I've made really crunchy granola, double chocolate avocado muffins (cupcakes masquerading as muffins!), no bake chocolate peanut butter chews (not a baked good but it still counts to me), and carrot cake power scuffins. This morning I started the sponge for a yeasted fruit bread, and will also be making the Elvis fluffernutter cake. AND I'd also like to make a couple more things - I'm thinking espresso chip oatmeal cookies, lazy samoas, and/or kitchen sink chocolate biscotti (all from Vegan Cookies Invade Your Cookie Jar). I'll be giving a lot of this stuff away, though I also need to restock my freezer with healthy snacks for the week!

Now to balance out all those baked goods with something healthier - this spaghetti squash with roasted tomatoes. I'd say this is a great accompaniment to a meal, but I wouldn't want to eat it for a main course. It's something a bit different with a nice presentation and decent flavour (and healthy!), but not so super amazing that I want to eat a lot of it. E liked it though. One of my friends really loves roasted tomatoes, so I was interested to see how the roasted grape tomatoes would turn out. I definitely prefer them raw. Cooked tomatoes are just not my thing! I do think this dish is a great way to eat beans though.

If this sounds good, you might also like:
Garlicky Broccoli, Corn and Bean Burritos
Black Bean and Zucchini Chilaquiles
Pan-Roasted Cauliflower
Carrot Slices in Dill Sauce

Spaghetti Squash with Roasted Tomatoes
Adapted from Canadian Living: The Vegetarian Collection

1 spaghetti squash (2 1/2 lb/1.25 kg), halved and seeded
1/2 tsp salt
1/2 tsp ground black pepper
4 cups grape tomatoes
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp red wine vinegar
1/4 tsp chile pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
1/4 cup chopped fresh parsley

Preheat oven to 400F. Bake the squash cut side down on greased baking sheet or parchment paper until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in a 9x13 (3L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400F oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shriveled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.