Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto
Spaghetti Squash & Vegetables
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.Advertisement
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.
To make ahead: Refrigerate pesto (Step 1) for up to 5 days.
Tips: Turn leftovers into a pesto-turkey sandwich for lunch: Spread 1 1/2 Tbsp. leftover pesto on 2 slices toasted whole-wheat bread. Top with 3 oz. sliced deli turkey, 2 lettuce leaves and 2 tomato slices.
1 1/2 starch, 1 vegetable, 1/2 lean meat, 4 1/2 fat