spaghetti squash with roasted tomatoes, beans and almond pesto
Recipes
Noodles & Pasta
Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto
Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
Ingredients
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- ½ cup grated parmesan cheese
- ⅓ cup whole raw almonds
- 1 clove garlic
- 1 ½ tablespoons red-wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil
- ¼ cup water
- 1 3-pound spaghetti squash
- ¼ cup water
- 2 pints grape tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 cup canned cannellini beans, rinsed
Directions
- To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add 1/4 cup oil; process until well combined.
- Add water to the pesto in the food processor; pulse to combine.
- To prepare squash & vegetables: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil.
- Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish and add water. Microwave on High until the flesh can be easily scraped with a fork, about 15 minutes.
- Meanwhile, toss tomatoes with oil, salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast until soft and wrinkled, 10 to 12 minutes. Remove from the oven. Add beans and stir to combine.
- Scrape the squash flesh into the bowl and divide among 4 plates. Top each portion with some of the tomato-bean mixture and about 3 tablespoons pesto sauce.
