Recipe of the Week: Roasted Tomato Chutney on Squash

Look, I am not complaining...but my tomato plant runneth over!  Since the end of July, I've been harvesting at least 3 or 4 tomatoes a week (and there are only so many mayonnaise slathered BLTs you can eat, right?).

I've been searching for something new and also light enough to withstand the end of summer heat...plus I am crazy about spaghetti squash!

Enjoy!

Roasted Tomato Chutney on Squash

Ingredients:

1 2 pound spaghetti squash, halved lengthwise and seeded

3 tablespoon olive oil, divided

salt and pepper

2 pints cherry tomatoes or small whole tomatoes quartered

2 tablespoons minced garlic

1/4 cup chicken broth of dry white wine

1/2 cup chopped sweet yellow onion

1 8 oz container of bite sized round mozzarella balls, cut in half

1/4 cup fresh chopped basil

2 tablespoons fresh chopped mint

freshly grated Parmesan cheese

Directions:

Preheat oven to 375.

Brush cut sides of squash with 1 tablespoon oil and sprinkle with salt and pepper.  Place squash, cut side down on a large foil lined baking sheet.  Prick the skin with a fork then back, uncovered in a 375 F oven for 30 to 40 minutes.

Meanwhile, place tomatoes in a large bowl.  Add remaining oil, garlic and salt and pepper.  Stir well to coat.  Place tomatoes in a baking dish and back in the oven with the squash for last 20 minutes.

In a large skillet, bring the broth (or wine) to a simmer and add onion.  Cook about 3 minutes or until onion is tender.  Remove skillet from heat and add the roasted tomatoes with the onion.  Using a fork, gently press down on the potatoes to pop their skin and release their juices.  Add mozzarella, basil and mint to tomato mix and toss well.

Remove squash from oven and using a fork, remove squash pulp from shell and place in baking dish.

Top squash with tomato mixture and Parmesan cheese.  Place dish back in oven and broil top until browned (about 2 minutes)

Serves 4