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. Source: EatingWell Magazine, January/February 2017

Karen Ansel, M.S., R.D.N.
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Ingredients

Almond Pesto

Spaghetti Squash & Vegetables

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.

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  • 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.

Tips

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.

Nutrition Facts

400 calories; 26.4 g total fat; 4.4 g saturated fat; 8 mg cholesterol; 499 mg sodium. 1020 mg potassium; 37.2 g carbohydrates; 10.4 g fiber; 12 g sugar; 12.2 g protein; 3780 IU vitamin a iu; 47 mg vitamin c; 140 mcg folate; 262 mg calcium; 4 mg iron; 98 mg magnesium;

Reviews (9)

Read More Reviews
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/01/2019
I love this recipe and the pesto is fabulous! I make this often and we all love it! My meatless Monday meal! Read More
Rating: 5 stars
01/15/2019
I made this last night and my wife liked it so much she asked me to make it again this week! We don't really consider ourselves super healthy whole food vegan types or anything. In fact I usually don't consider a meal a real meal unless there's meat in it - but this recipe didn't disappoint. Plenty of flavor and filling! The only change I made was adding an additional clove of garlic to the pesto. Oh and instead of using 2 pints of tomatoes I used 1 pint and substituted a small yellow squash for the other pint. I think this will become a household favorite. Read More
Rating: 4 stars
03/24/2018
This was surprisingly good and the pesto puts it over the top Read More
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Rating: 3 stars
01/10/2018
Hope you like tomatoes. While this had great flavor I felt that 2 pints of grape tomatoes was a little excessive for this dish. Next time I'll probably cut it down to 1 pint and maybe add some additional veggies like zucchini & squash. Read More
Rating: 4 stars
06/22/2017
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. Read More
Rating: 5 stars
06/07/2017
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. Read More
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Rating: 5 stars
01/25/2017
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. Read More
Rating: 5 stars
01/18/2017
Added cilantro to the pesto otherwise didn't change a thing. Loved it. Read More
Rating: 5 stars
01/14/2017
It's pasta night lightened up. In a pinch I've made this recipe with store-bought pesto. Read More