Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

5 Reviews
From: EatingWell Magazine, January/February 2017

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 a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.

Ingredients 4 servings

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  • Almond Pesto
  • 2 cups fresh basil leaves
  • 1 cup fresh parsley leaves
  • ½ cup grated Parmesan cheese
  • ⅓ cup whole raw almonds
  • 1 clove garlic
  • 1½ tablespoons red-wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • Spaghetti Squash & Vegetables
  • 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

Preparation

  • Prep

  • Ready In

  1. To prepare pesto: Pulse basil, parsley, Parmesan, almonds, garlic, vinegar and ¼ teaspoon each salt and pepper in a food processor until coarsely chopped, scraping down the sides. With the motor running, add ¼ cup oil; process until well combined.
  2. Add water to the pesto in the food processor; pulse to combine.
  3. To prepare squash & vegetables: Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  4. 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.
  5. 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.
  6. 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.
  • To make ahead: Refrigerate pesto (Step 1) for up to 5 days.
  • Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1½ Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.

Nutrition information

  • Serving size: 1½ cups each
  • Per serving: 400 calories; 26 g fat(4 g sat); 10 g fiber; 37 g carbohydrates; 12 g protein; 140 mcg folate; 8 mg cholesterol; 12 g sugars; 0 g added sugars; 3,780 IU vitamin A; 47 mg vitamin C; 262 mg calcium; 4 mg iron; 499 mg sodium; 1,020 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (76% dv), Folate (35% dv), Calcium (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, ½ lean meat, 4½ fat

Reviews 5

June 22, 2017
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By: Burns
I followed the recipe exactly except I halved the veggies as I was cooking for two and didn't think it would be good leftover. My husband and I really liked it. I will definitely make this again and add other veggies to it maybe zucchini and mushrooms.
June 06, 2017
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By: mluikennd
My husband and I really liked this recipe. I made this recipe just like it says except I didn't have enough basil so used some spinach and it was very tasty. I recommend toasting the nuts as it enhances the flavor.
January 25, 2017
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By: MB
So good! Made it with pine nuts, as I didn't have almonds. Added more garlic. Was really flavorful. This will definitely become a frequently made dish.
January 18, 2017
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By: bevgoodman
Added cilantro to the pesto, otherwise didn't change a thing. Loved it.
January 13, 2017
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By: Lisa Valente
It's pasta night lightened up. In a pinch, I've made this recipe with store-bought pesto.
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