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Spaghetti Squash with Roasted Tomatoes, Beans & Almond Pesto

  • 45 m
  • 45 m
Karen Ansel, M.S., R.D.N.
“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

    • 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

Directions

  • 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/23/2019