Spaghetti Squash Coins with Mascarpone & Roasted Tomatoes

For best results, be sure to shred Parmesan on the large holes of a box grater. Also, it is important not to overcook the spaghetti squash. Keep in mind, we will be re-cooking the squash to make the appetizers. Noodles should be al dente to avoid becoming mushy. See the asterisks below for instructions on properly baking spaghetti squash.

Spaghetti Squash Coin Ingredients:
3/4 cup baked spaghetti squash*
1 cup shredded Parmesan
1/4 tsp sea salt
1/4 tsp fresh cracked pepper

Spaghetti Squash Coin Instructions:
Preheat oven to 400˚. Locate a non-stick baking sheet or a regular baking sheet, lined with parchment paper. Coarsely chop squash into 1/2″ pieces. Place squash onto a kitchen cloth or a piece of paper towel and squeeze to extract extra moisture. Unwrap and place squash into a medium bowl. Add Parmesan, sea salt and pepper. Toss well with a fork to thoroughly combine. Using clean hands, pinch tbsp-sized amounts of the squash mixture and place into little mounds 2 1/2″ apart on the prepared baking sheet. Bake for 7-9 minutes, until the bottoms are nicely browned and the centers are fully melted. Remove tray from the oven and allow coins to rest for 2 minutes before removing with a flexible spatula onto a cookie rack to cool completely.

Roasted Cherry Tomato Ingredients:
1 cup halved cherry tomatoes
1/2 tsp extra virgin olive oil, plus more for oiling pan
1/4 tsp sea salt
1/4 tsp fresh cracked pepper

Roasted Cherry Tomato Instructions:
Reduce oven temperature to 350˚. Locate a 1/4-sized regular sheet tray (although any size will do). Brush sheet tray with a thin layer of olive oil. In a small bowl, combine tomatoes, 1/2 tsp olive oil, sea salt and pepper. Toss lightly with a spoon. Arrange in a single layer, cut side up, on the prepared pan. Bake for 25 minutes. Cherry tomatoes will be nicely roasted without drying out completely. Set aside to cool.

Additional Ingredients:
mascarpone cheese, approx 1/2 cup

Additional Instructions:
Once both the coins and tomatoes have fully cooled, place 1/2 tsp of mascarpone in the center of each coin. Gently press a roasted tomato into the top. Serve at room temperature. They will sit out nicely for several hours.

* To bake squash, preheat oven to 400˚. Locate either a roasting pan with a rack or a cookie sheet with a rack set inside of it. Cut the spaghetti squash from vine stump to butt-end. With a spoon, scoop out the seeds. Place squash on the rack, cut-side down, and fill pan with water until almost reaching the rack. Prick the skin of the squash with a fork 10 times each. Place squash in the hot oven for 1 hour, skin should be pierce-able with slight effort and the flesh under the skin should receive the fork nicely. Skins may be browned. It is important not to overcook the squash.