Roasted Cherry Tomato Chutney on Squash

Ingredients

• 1 2 -pound spaghetti squash, halved lengthwise and seeded
• 3 tablespoons olive oil
• Salt and ground black pepper
• 2 pints cherry and/or grape tomatoes
• 2 tablespoons minced garlic
• 1/4cup chicken broth
• 1/2cup chopped onion
• 1 8 -ounce container bite-size fresh mozzarella balls, cut up
• 1/4cup chopped fresh basil
• 2 tablespoons chopped fresh mint
• Freshly grated Parmesan cheese

Directions

1. Brush cut sides of squash with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick the skin all over with a fork. Bake, uncovered, in a 375 degrees oven for 30 to 40 minutes or until tender.
2. Meanwhile, place cherry tomatoes in a large bowl. Add the remaining 2 tablespoons olive oil, the minced garlic and salt to taste; stir well to coat. Place tomato mixture in a 15x10x1-inch baking pan. Bake in oven with the squash for the last 20 minutes.
3. In a large skillet, bring the chicken broth to boiling; add onion. Cook about 3 minutes or just until tender. Remove skillet from heat. Add roasted tomatoes to the skillet with the onion. Using a fork or potato masher, gently press down on tomatoes to pop their skin and release their juice. Add mozzarella, basil and mint to the tomato mixture; toss well.
4. Using a fork, remove the squash pulp from shell. Top squash with tomato mixture and Parmesan cheese.

Recipe found at: http://www.midwestliving.com/recipe/roasted-cherry-tomato-chutney-on-squash/