Spaghetti Squash Crostini with Herb-Roasted Cherry Tomatoes
1 medium spaghetti squash, halved, seeds removed
3 tbsp olive oil
1 baguette, cut into slices, grilled on both sides
1 pint cherry or grape tomatoes
1 teaspoon fresh oregano, chopped
fresh parsley, chopped
salt and pepper as needed
A delicious and simple appetizer for your next party.
Preparation & Directions
- Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Place the halved squash on the baking sheet, cut side up. Drizzle the tops with 2 tablespoons olive oil and a pinch of salt and pepper. Bake the squash for about 45 minutes or until golden brown. Let it cool slightly before you start to rake the squash with a fork.
- For the herb-roasted cherry tomatoes:Preheat an oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. In a bowl, toss together tomatoes, olive oil, oregano, and salt and pepper. Place tomatoes on baking sheet and roast for about 15 to 20 minutes until softened. Remove from oven and cool slightly.
- To serve: place a tablespoon of the spaghetti squash on top of the baguette. Place one or two cherry tomatoes on top and garnish with parsley.